I understand that I truly don't have a major excuse except that life got in the way. As many of you have read throughout the past few years of me doing this blog, I have moved... ALOT.
As expected, when I finally was able to stay in one place for longer than a few months, I got busy. Really busy. With work, my friends, finally being able to plant that organic garden I have been vying and studying these past few years, getting a few new beehives that I had missed so much.
There have also been snow storms and cold icky weather for what seemed like eternity (I'm sure I'm not the only one who experienced this) and weddings and traveling back to Arizona twice back in March.
So, as always, whenever I feel I have some making up to do, I make something sweet. I hope you take this as a token of my thank you for still being such dedicated readers. This Espresso- Chocolate Ganache Tart, tastes excellent paired with wine I might add and as always, wine and something sinfully sweet always makes up for it. Enjoy!
Espresso- Chocolate Ganache Tart
For the Ganache
8 oz. bittersweet chocolate; finely chopped
1 1/4 cup heavy cream
2 tablespoons best quality ground espresso beans
For the Crust
1 cup all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/3 cup unsweetened Dutch process cocoa powder
1/2 cup unsalted butter; softened
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
For the Filling
1.5 tablespoons sugar
1 1/2 cups mascarpone cheese
1. Make the ganache. Put the chocolate into a medium heatproof bowl. In a small saucepan, bring cream and espresso just to a boil. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until completely smooth. Let cool to room temperature, stirring occasionally, 30-45 minutes.
2. Make the crust. Sift flour, salt and cocoa into a medium bowl. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 4 minutes. Add egg and vanilla and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle, wrap in plastic. Refrigerate until firm, about 1 hour.
3. Preheat the oven to 350 degrees. Roll out dought between two pieces of lightly floured parchment paper to a 16-by-6- inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 inch rectangular tart pan with a removable bottom. Trim excess flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18-20 minutes. Transfer to a wire rack to cool completely; unmold.
4. With an electric mixer on medium-high speed, beat ganache until soft peaks form, 6-7 minutes. Transfer to a pastry bag fitted with a 5/8 inch star tip (like Ateco #828 or Wilton #6B)
5. Mix the sugar and mascarpone together and spread cheese evenly over the bottom of the tart shell with an offset spatula. Pipe rows of ganache rosettes, one next to another, on top of mascarpone to cover. Tart can be refrigerated, covered up to one day before serving.
Source: Martha Stewart's Pies and Tarts