Chocolate Tiramisu Tart

Watch the video here.

Crust

P1110278

  • 1/2 cup butter
  • 1 tbsp. coffee liquer
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1/4 cup confectioners sugar
  • 1/4 tsp salt

Grease a 9″ tart or springform pan

Heat butter and liquer until butter melts.

Sift the flour, cocoa, sugar and salt together

Remove butter from heat

Mix altogether to form a smooth dough

Press into pan – trying to keep it as thin as possible – and about 2″ up the side

Bake at 375 for 8-10 minutes

Remove and prick bottom with a fork

Bake another 2-3 minutes

Cool

Chocolate Layer

  • 1/2 cup heavy cream
  • 1/2 tbsps. light corn syrup

Bring almost to a boil

Pour over  4 oz semi sweet choc and stir till smooth

Add 1 tbsp. chopped butter and 1 tbsps. coffee lliquer

Pour over the baked shell a nd refrigerate

Filling

  • 3/4 cup heavy whipping cream
  • 1 cup marscapone
  • 2 tbsps. confectioners sugar
  • 1 tbsps. black coffee
  • 1 tbsp. coffee liquer
  • 2 oz grated semi sweet chocolate

Whip the cream to soft peaks.

In another bowl, beat the marscapone and confections sugar until smooth

Add the coffee liquer, the whipped cream  and the grated chocolate and fold together

Pour over the top of the chocolate layer and smooth the top

Chill until ready to serve

Decorate with dusted cocoa or chocolate curls

Chocolate Curls

  • 3 oz semi sweet choc bits
  • 1 tbsps. good shortening

Melt in  microwave in 20 second intervals – probably about 40 seconds should do it

Remove from microwave and mix till smooth

Spread thinly on the back of a baking sheet

Put in freezer about 3-6 minutes – testing after 3 minutes and ever minute after that

When ready, remove from freezer and using a metal spatula, scrap up curls and put on another dish and refrigerate until needed


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