Mocha Custard Tart

Course : Custards
Serves: 12
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1 spray nonstick vegetable oil spray
9 ounces -kg chocolate wafers cookies
5 tablespoons unsalted butter -- melted
2 cups whipping cream
3/4 cup whole milk
1/3 cup water
1/2 cup unsweetened powder- -- (dutch process)
2 tablespoons chocolate liqueur -- (dark creme de cacao)
2 teaspoons instant expresso powder
2 teaspoons vanilla extract
8 ounces cream cheese -- room temperature
1 cup plus 2 tablespoons sugar
4 extra large eggs
2 extra large egg yolks
1/2 cup whipping cream
1 teaspoon instant expresso powder
1 teaspoon light corn syrup
1 teaspoon vegetable oil
8 ounces bittersweet -- (not unsweetened or semisweet chocolate -- chopped
1/2 teaspoon vanilla extract
1 package chocolate coffee bean candies- optional

Preparation / Directions:

For Crust: position rack in center of oven and preheat to 350ΓΈ. Spray 10- inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double of heavy-duty foil. Finely grind cookies and wal- nuts in processor. Add melted butter; process to blend. Press mixture firmly into bottom (not sides) of pan. Chill crust whle preparing filling. FOR FILLING: bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, expresso powder and vanilla extract. Using electric mixer beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after addition and occasionally scrapinf bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust.. Place springform pan in large roasting pan. pour enough boiling water into large roasting panto come halfway up sides of springform pan. Bake tart until custard moves just slightly in center when pan is gently sgaken and tester inserted into center comes out with some custard still attached, about 1 hour and 29 minutes. Remove pan from the water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight. FOT GANACHE: bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract, whisk until chocolate is melted and smooth. Let ganache stand until ganache is slightly cool but still pourable, about 10 minutes. Run small knife around pan sides to loosen tart, Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly atop of tart, being careful not to allow ganache to drip down sides.Usinging comb or tines of a fork make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate cokkee bean candies, if desired. Refrigerate until ganache is oftly set, about 15 minutes. ( Can be made 2 days ahead and keep chilled. Let stand at room temperature 45 minutes before serving. Cut into wedges ; serve.


Nutritional Information:

259 Calories (kcal); 26g Total Fat; (89% calories from fat); 4g Protein; 3g Carbohydrate; 166mg Cholesterol; 52mg Sodium

2 Kitchen's say:
  (1 1/4 1/2 Stars!)
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