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Chocolate-Espresso Tart

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This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.

Source: Martha Stewart Living, February 2006
Servings

Ingredients

For the Ganache

For the Tart Shell

For the Filling

Directions

Cook's Notes

To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.

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Reviews

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How would you rate this recipe?
38
  • MS11244303
    7 APR, 2014
    Made this for a dinner party and everyone loved it. I liked the rich chocolate taste of the crust, which wasn't too crumbly or too crisp but just right. The dough *is* very sticky but freezing it for about 30 minutes before and after rolling between parchment made it pretty easy to use. I jazzed up the mascarpone a bit by adding 2T of cointreau. The flavor of the ganache was lovely. In order to keep the gloss, I did not whip it (that would turn it into a mousse).
    Reply
  • kjgjam22
    23 SEP, 2012
    Making this for a dinner with girlfriends later today. The crust is difficult to work with. Very soft and sticky. I followed directions. during baking the sides did not hold up. I basically have one giant cookie. The ganache is very tasty. Hope when put together it will taste good.
    Reply
  • kjgjam22
    23 SEP, 2012
    Making this for a dinner with girlfriends later today. The crust is difficult to work with. Very soft and sticky. I followed directions. during baking the sides did not hold up. I basically have one giant cookie. The ganache is very tasty. Hope when put together it will taste good.
    Reply
  • MS11598944
    12 FEB, 2012
    I made this today. It tasted fabulous, but it was a lot of work and the crust was difficult to work with. The dough was VERY sticky. Be sure to follow the chilling instructions. It would also be a good idea to make the crust well in advance of the ganache. Also, if you want your ganache to look like the photo in the Pies and Tarts book, omit the whipping of it in the mixer. I wish I had. The ganache loses the smooth glossy look it has in the photo when whipped.
    Reply
  • mimi204
    8 SEP, 2011
    I agree with margalaco, the pastry is tricky to handle being a sweet crust. I froze the dough and found it was only way i could handle it with any success. As soon it got too soft I simply put it back in the freezer. I thought this was delicious and would make again. For confident cooks only!
    Reply
  • margalaco
    1 MAY, 2011
    The final presentation is wonderful and the taste is good but not extraordinary. The crust is a bit difficult to manouver, so I would say it is not so easy to make.
    Reply

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