Cappuccino Tart with White Chocolate shavings & Pistachio
This is a guest post by food blogger Brinda Bungaroo.
This is quite a simple recipe and amongst the best chocolaty – coffee tart I have made. I have been making this dessert for years and now I have sat down and decided to write up the recipe. I guess sometimes there are certain things that are so easy, they don’t even need a recipe. However, as this is a much loved and showstopper kind of dessert, I felt the need to share. It is one of those desserts that never disappoints me or my guests and there’s no complicated cooking involved.
This time the addition of a white chocolate topping twinned with coarsely chopped pistachios adds even more depth and texture to this already rich dessert. Why not try this one over the festive period. A delicious mocha filled tart that will certainly make a great finish to a lovely festive winter dinner.
Ingredients (Serves 8)
For the Pastry: (If you are short of time, by all means use readymade sweet shortcrust pastry)
- 150gms plain flour
- 100gms butter
- 40gms icing sugar
- 1 egg – beaten
For the Cappuccino Filling:
- 200gms luxury good quality dark chocolate
- 100mls strong black coffee
- 50gms castor sugar or glucose syrup
- 500 mls double cream – at room temperature
- White chocolate curls to decorate
- Handful of chopped pistachio
Chocolate sauce or whipped cream – This is only a suggestion as it is a very rich dessert, so you can opt out serving with extra cream.
To make the pastry, place the flour, butter and icing sugar in a bowl and using your fingertips mix to a form crumbs. Alternatively you can use a food processor to do this. Slowly add the beaten egg, little a time to form a soft dough, wrap the dough in cling film and refrigerate.
Line a loose base flute flan tin. On a well-floured surface, roll out the pastry to 3mm thick, as the pastry is soft and delicate, use the rolling pin to lift it and place carefully on the lined tin. Prick the pastry base and leave to refrigerate for another 15mins before baking.
Heat the oven at 200C, line the pastry base with greaseproof paper and bake blind with some beans for 20mins or until the pastry edges turn golden. Remove the paper and beans and bake for a further 10 mins to ensure the pastry base is cooked evenly and golden brown. Remove from the oven and unmould, leave to cool down completely.
Meanwhile prepare the cappuccino filling. Break the chocolate in heat proof bowl, fit the bowl over simmering water, and allow the chocolate to melt. Add the coffee. Once melted set aside to cool down.
In a separate bowl, whisk the cream until slightly thickened (do not over beat).
As the melted chocolate feels just warm, fold half of the beaten cream into the chocolate mixture. Add the rest of the cream and fold into a smooth creamy mocha spread.
Pour the mixture into the pastry tart and decorate with white chocolate shaving and the pistachio.
Cover with a cling film and refrigerate. Cut in slices and serve with either chocolate sauce, whipped cream or simply on its own. Enjoy and indulge!
Brinda’s Note: This dessert will keep well in the fridge for a few days that is if you can resist.