Wholegrain Espresso Chocolate Tart
Wholegrain Espresso Chocolate Tart is a simple tart. Also it's 100% wholegrain, eggless & delicious. Use an instant coffee instead of espresso powder, your favourite shell recipe if you like, else a biscuit base but make this, you must! Serves 6-8
Ingredients
Tart Base
- 1/4 cup coconut sugar
- 1/4 cup + 2 tbsp softened ghee
- 1 tsp espresso powder
- Pinch salt
- 1/2 teaspoon baking soda
- 1 1/4 cup whole wheat flour {atta}
- 2 tbsp honey
- 2-3 tbsp cream
Mascarpone Espresso Filling
- 200 g mascarpone
- 100 Amul cream
- 30 g coconut sugar
- 1 tbsp espresso powder
Chocolate Espresso Topping
- 100 g 72% dark chocolate room temperature
- 150 g Amul cream
- 2 tbsp honey
- 1 tsp espresso powder
Garnish
- 50 g chocolate for trees
Instructions
Tart Base
- Preheat oven to 180C
- Line the base of a 13.75" by 4.325" rectangular fluted removable bottom tart mold with a strip of parchment.
- Place the clarified butter/ghee & coconut sugar in bowl of stand mixer and whisk until smooth. Add the espresso powder, salt and baking soda. Whisk.
- Now add the whole wheat flour and mix on low until just combined. Drizzle over the honey, then add just enough cream to bring the base together. The dough should hold when pinched between the fingertips.
- Push into the tart tin, building up the sides first, then firmly pat into base.
- Bake for 12-15 minutes until firm to touch. Cool completely before filling.
- {Tart shell can be made a day before}
Mascarpone Espresso Filling
- Place all ingredients in a large bowl and whisk/beat until smooth. Don't overbeat. We're looking for a thick filling that holds well.
Chocolate Espresso Topping
- Heat the cream in a large bowl for a minute.
- Add the chocolate and leave to stand for a little while until the chocolate melts, 10-15 minutes.
- Add the honey & espresso powder and stir until smooth. Cool.
- Assemble tart by filling the shell with the mascarpone espresso cream. Spread it evenly, then top with the chocolate espresso.
- Garnish as desired with melted chocolate shapes. Slice & serve in winter, chill for about an hour in summer.