Friday, February 14, 2014

Chocolate Kahlua Tart

Happy Valentine's day and wishing a very happy birthday to Sugar 'N Spice. It was on a Valentine's day 4 years back that I started this little corner to share my experiments with cooking. I can't believe I persisted with this despite a few breaks now and then. It wouldn't have happened without the encouraging words of my audience and those of you who come back to visit this space often. Thank you! Thank you! Thank you! Today being the Valentine's day, I am not stopping at just a thanks - sending lots of love  your way.

And here is a chocolate loaded tart to mark this occasion.

For the crust:
Almonds-1 & 1/2 cups
Butter-1/2 cup
Instant  espresso powder-2 tsp
Salt-1/4 tsp
For the filling:
Cornstarch-2 tablespoons
Heavy cream-2 cups
Chocolate-hazelnut spread-3/4 cup
Instant espresso powder-1tsp
Kahlua -1tablespoons
Salt a pinch
In a food processor crush the Oreos . Add almonds and pulse the processor till nuts are small bits. Add the espresso powder and salt , pulse one more time.Melt the butter in the microwave,add the melted butter to the crushed Oreos, and pulse until well combined.
Pour moist crumbs into a tart pan  and pack into an even layer around the sides and base of the tart plate. Refrigerate for at least 30 minutes before filling.
Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream,espresso powder, the chocolate-hazelnut spread  and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes.Remove from heat, stir in Kahlua, continue to stir ganache occasionally until slightly cooled.
Pour cooled ganache over prepared chocolate crust and refrigerate for 4 hours. If you desire you can drizzle some chocolate spread over the tart.


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