Wednesday, January 12, 2011

Chocolate Kahlua Tart

Have you jumped on the Netflix train yet? If you haven't, I have 5 words for you.
Do it. Do it now.

(I promise you, I was not paid to say that.)

I'm lovin' that it's like having a video store in my living room.
''Oh you wanna watch Chitty Chitty Bang Bang? Let me just turn on my T.V. and find it for you. A couple Woody Allen classics? No problem."

Seriously. Awesome.

Of course, movie watching makes me want to curl up on the couch with a big piece of dessert.
And what's more comforting then a cold slice of rich chocolate tart?
 (If you just said a run, you are not my friend.)

The original recipe for this required the toasting and crushing of hazelnuts and the whipping and folding of egg whites, all cumbersome steps that I chose to ignore.
Aside from getting the tart in my mouth faster, reducing those steps makes this tart simple to make and easy to take.
(I just had to say that 'cause it rhymed.... you probably won't want to take this anywhere where sharing is involved.)

The classic combo of coffee, chocolate and booze make this tart super flavourful and satisfying. It's simple, elegant and decadent, perfect for..... well...... anything.

Sift the cocoa and your tart won't be lumpy like mine.

Give it a try (or don't) but do give Netflixs a go.

Chocolate Kahula Tart
Serves 8
Heavily adapted from 2009 Martha Stewart Holiday's Magazine

For the crust:
25 Oreo cookies
4 tbsp melted butter
1 tsp instant espresso powder

For the chocolate mousse:
1/2 cup kahlua
1/2 cup unsweetened cocoa powder
2 egg yolks
1 tsp instant espresso powder
pinch of salt
4oz bittersweet chocolate, finely chopped
4 tbsps unsalted butter
1 cup heavy cream

1. To make the crust: Preheat the oven to 350 degrees. Crush cookies in a food processor. Stir in melted butter and espresso until combined. Press into the bottom and up the sides of an 11-inch round tart pan with a removable bottom. (Or just a regular pie plate will work.) Bake for 5 minutes, just long enough for the crust to set. Set aside and allow to cool completely.
2. To make the mousse: In a bowl, whisk together Kahlua, cocoa, egg yolks, espresso powder and salt. Melt chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Whisk in liqueur mixture. Cook, whisking constantly until mixture is thickened and registers 160 degrees on an instant read thermometer. Let cool completely.
3.Beat cream until heavy peaks form. Gently fold in chocolate mixture. Spread into cooled tart shell. Chill overnight or at least one hour until set.

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