Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Espresso Kahlua Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 8 to 10 Serves A mocha tart laced with Kahlua is poised to work its seductive magic on the palate. Ingredients Crust 2 cups hazelnuts (9 ounces) 1 ⅓ cups finely ground chocolate wafer cookies (about 22) ½ teaspoon instant espresso powder ¼ teaspoon salt 10 tablespoons (1 ¼ sticks) unsalted butter, melted and cooled slightly Mousse ½ cup Kahlua (coffee-flavored liqueur) ½ cup unsweetened cocoa powder 2 large eggs, separated 1 teaspoon instant espresso powder Pinch of salt 4 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter 1 cup heavy cream 6 tablespoons sugar Directions Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees. Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes. Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack. Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely. Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer. Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour. Rate it Print