Chocolate-Espresso Tart

Name: Chocolate-Espresso Tart
Yield: Makes one 14-by-4-inch tart
Ingredients: 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped; 1 1/4 cups heavy cream; 2 tablespoons best-quality ground espresso beans; 1 cup all-purpose flour, plus more for dusting; 3/4 teaspoon salt; 1/3 cup unsweetened Dutch-process cocoa powder; 1/2 cup (1 stick) unsalted butter, softened; 1/4 cup sugar; 1 large egg; 3/4 teaspoon pure vanilla extract; 3 tablespoons heavy cream; 1 1/2 cups mascarpone cheese (12 ounces)

January 24, 2012

A cocoa shell forms a crisp foundation for two silky-smooth fillings: an even layer of creamy, tangy mascarpone cheese and gorgeous rosettes of espresso-flavored chocolate ganache. The flavors are strong, yet not particularly sweet; if you prefer, you can mix one to two tablespoons of sugar into the mascarpone filling. To produce perfect ganache every time, make sure the mixture is at room temperature before you start to beat it with an electric mixer. Any warmer or colder, and the mixture may seize or become grainy.

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