Damn, Christmas is over. But the season to celebrate isn’t, and so let’s end the year with a bang, and this coffee chocolate tart.
New Years is a-coming and I know someone already planning for awards’ season! This will do for either, I’m sure.
I hope you had a lovely day doing exactly what you wanted to do, whether or not celebrating anything is your thing. My little family celebrated last weekend in Chicago since both little brother and I had to work this week.
Chicago at Christmas is magical, and this visit was the first time since I moved away almost three years ago that I truly missed living there. I know visits aren’t real life, and I did get a few glances of the very reasons why I decided to pack up for Michigan’s pastures, but falling into pockets of my old life made me just a little bit nostalgic and sad. I ate my feelings in Stan’s Donuts on the train back and am back to feeling good about my decision to leave the Windy City.
As for the actual day, it was lacking in pomp and circumstance, but still a wee bit festive just the same. Mom and I celebrated with another friend and our trio dined on a simple salad, wine, bread, my favorite cassoulet and this coffee chocolate tart.
The idea for this came from something that I saw on The Foodess’ Insta, and I came up with my own version with a coffee twist. I was actually going to go with the Bailey’s theme but…I forgot to buy some and I was not going to venture out in the days before Christmas lest I not survive the crowds. I substituted the Irish cream for some Kahlua, which isn’t even really a concession, is it? That’s where the coffee flavoring comes from in this recipe, and only that. Kahlua in the whipped cream makes it so, so good.
The crust is made of our favorite Nabisco chocolate wafers of refrigerator cake fame. Find them in the baking aisle if you can’t find them in the cookie aisle, k? Chocolate, cream, sugar and eggs are baked for just enough time and since it does need a sec to cool, it’s totally a make-ahead thing. Add the whipped cream just before serving for a finishing touch.
It’s a rich one, but a good one and such luxury is how I like to start my year. Start as you plan to continue, right?
Coffee Chocolate Tart
This coffee chocolate tart is a truly decadent dessert, with a crunch cookie crust and smooth ganache filling. Topped with whipped cream and a hint of Kahlua.
Ingredients
- For the crust:
- 1 1/2 cups Nabisco chocolate wafer crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- For the filling:
- 8 oz. bittersweet chocolate, broken into chunks
- 4 TB unsalted butter
- 2 large eggs plus 2 egg yolks
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp coconut extract
- 1/4 cup Kahlua or coffee-flavored liquor
- For the whipped cream:
- 1 cup heavy whipping cream
- 3 TB Kahlua
- 1/3 cup powdered sugar
Directions
- Step 1 Preheat the oven to 350F.
- Step 2 In a small bowl, mix together the cookie crumbs, sugar and butter to make the crust. Mix until the crumbs are moist. Press into the bottom a 9″ tart shell. Bake 10 minutes. Set aside to cool slightly.
- Step 3 In another medium bow, mix together the eggs, yolks, sugar and vanilla until well combined. Set aside.
- Step 4 In another medium bowl, add the chocolate. Set aside.
- Step 5 In a small saucepan, over medium-low heat, melt the butter and cream together, stirring constantly until just below a boil. Pour this butter-cream mixture over the chopped chocolate. Let sit one minute. Mix well until all the chocolate is melted and smooth.
- Step 6 Slowly add a little bit of the chocolate mixture to the egg mixture, stirring between each addition, careful not to scramble the eggs. Keep adding until all the chocolate is gone and well incorporated into the eggs.
- Step 7 Pour into the tart shell and bake for 20-25 minutes, until the center of the tart slightly jiggles when shaken. Let cool completely before refrigerating.
- Step 8 Meanwhile, beat the whipping cream to medium-stiff peaks. Add the Kahlua and powdered sugar until well incorporated.
- Step 9 Bring the tart up to room temperature before serving. Serve with whipped cream.
