Dark Chocolate Tart with Espresso Whipped Cream

• porcijos: 12 servings

Ingredientai

14 5 X 2 1/4 inch chocolate graham crackers (about 7 ounces, finely ground)

1 stick butter (melted)

6 tablespoons sugar

1 1/4 cup heavy cream

9 ounces bittersweet or dark chocolate (not more than 65% cacao, chopped or in chips)

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoons salt

4 teaspoons warm water

1 teaspoon unflavored gelatin

1 teaspoon espresso powder (or 1 packet Starbucks Via)

1 cup heavy whipping cream (very cold)

1/3 cup powdered sugar

Nurodymai

Preheat oven to 350 degrees F.

Combine graham crackers, butter and sugar then press evenly into the bottom and sides of a 10"w x 2"h tart pan. Bake for 10 minutes then cool on a rack for at least 15 minutes.

Boil cream, then pour over chocolate in a microwave-safe bowl. Let stand 5 minutes then stir until smooth. Let cool until no longer warm to the touch.

Whisk together the eggs, vanilla, and salt in a separate bowl then stir into the chocolate mixture until smooth.

Pour filling into the cooled crust. Bake until filling is set around the edges but still just a bit wobbly in the middle, about 20 minutes. Cool completely (about an hour) on a rack.

In your smallest pan, combine gelatin, espresso powder and warm water. Let stand until thickened.

Heat over low heat until gelatin and espresso are just dissolved. Remove from heat. Do not allow it to set, move directly on to the next step.

In a cold bowl, with a cold whisk attachment, with the mixer on high, beat the cream and powdered sugar until slightly thickened.

Reduce the mixer speed to low and slowly pour in the gelatin mixture. Then whip at high speed until stiff peaks form and it is thick enough to pipe.

With a 1M tip, pipe the whipped cream in large rosettes onto the top of the cooled tart, filling in any gaps with small stars. The tart should keep, covered in the refrigerator for up to 3 days.