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Recipe by Sara Wasserman

Cappuccino Tart

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Cappuccino Tart
Dairy Dairy
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
3 Hours
Diets
- Vegetarian - Pescatarian

Elegant and sophisticated, this cake comes with a definite “wow” factor. Save for a special occasion.

Ingredients

Base

  • 1 teaspoon coffee granules

  • 2 egg yolks (reserve whites for meringue topping)

Filling

  • 1 and 1/4 cups (300 milliliters) heavy cream

  • 1/4 cup sugar

  • 2 tablespoons coffee granules, dissolved in a bit of water

Garnish

  • 1 (3- and- 1/2-ounce/100-gram) bar Elite Dark Chocolate

  • 1 (3- and- 1/2-ounce/100-gram) bar baking chocolate

  • 3 and 1/2 ounces (100 grams) coconut flakes, toasted

  • 2 egg whites

  • 3/4 cup sugar

Directions

For the Base

1.

In a food processor, process flour, sugar, coffee, and margarine until crumbly.

2.

Add egg yolks and process one minute more.

3.

Wrap in plastic wrap and refrigerate for one hour.

4.

Roll the dough into a thin sheet and transfer to a nine-inch (23-centimeter) springform pan. Prick holes in dough and freeze for a half hour.

5.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Transfer frozen crust to the oven and bake for 20–25 minutes. Cool completely before adding the filling.

For the Filling

1.

Beat cream, sugar, dissolved coffee, and pudding mix until firm.

2.

Transfer to a pastry bag with a star tip. Pipe into baked pie crust and freeze for one hour.

For the Topping

1.

Melt chocolates and mix together.

2.

Spread to cool on a Gefen Parchment-lined surface. Sprinkle toasted coconut on top.

3.

Allow chocolate to harden for three to four minutes, then cut out a nine-inch (23-centimeter) circle. Cut out a four-inch (10-centimeter) circle from the center of the circle so you have a wide ring. Freeze the ring until firm, then place over the cappuccino filling. Set aside the extra chocolate for garnishing.

4.

Beat egg whites and sugar until stiff. Transfer to a pastry bag with a star tip. Pipe into the center of the chocolate ring.

5.

Brown with a hand-held blowtorch.

Credits

Photography: Daniel Lailah Food Styling: Shoshie Sirkis

Recipe tags

chocolate coffee mousse cake Shavuos Shavuot desserts sophisticated special occasion
Cappuccino Tart

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