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Recipe by The Peppermill

Espresso Mousse Tart

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Espresso Mousse Tart
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

Coffee lovers will delight in this flavorful tart!

Ingredients

Shortbread Crust

  • 1/2 cup margarine (1 stick)

  • 1/4 cup packed brown sugar

  • 1 cup Glicks Flour

  • 1 tablespoon instant coffee grounds

  • 1 tablespoon sugar, for rolling

Ganache

  • 5 ounces good-quality semisweet chocolate, chopped

Coffee Mousse

  • 1/2 cup soy or any parve milk, such as Gefen Almond Milk

  • 4 ounces white marshmallows

  • 1 and 1/2 teaspoons instant coffee

Garnish

  • cocoa powder for dusting

Directions

Prepare the Crust

1.

Preheat oven to 350 degrees Fahrenheit. Spray a long rectangle tart pan with baking spray.

2.

In a food processor, cream margarine and sugar. Add flour and pulse only until incorporated. Add coffee grounds and pulse to combine.

3.

Transfer shortbread dough to a prepared tart pan and pat it into the pan. Using your fingertips, press the crust evenly into the tart pan and up the sides. Sprinkle it with a pinch or two of sugar to make the job a bit easier. Place a sheet of Gefen Parchment Paper into the tart shell and fill it with pie weights or dried beans. Bake the crust for 15 minutes.

4.

Remove from oven and carefully remove the parchment and pie weights or beans. Return crust to the oven and bake for an additional 10 minutes. Let cool.

Prepare the Ganache

1.

In a small saucepan, combine topping and coffee; stir to dissolve. Heat just to a boil. Remove from heat.

2.

Add chopped chocolate and stir to melt the chocolate and emulsify the mixture. Let stand for five minutes to cool.

3.

Pour into cooled crust.

Prepare the Coffee Mousse

1.

Combine milk and marshmallows in a pan over a low heat. Stir until marshmallows have melted.

2.

Add coffee and liqueur, then stir until smooth and combined. Cool completely.

3.

Whip the topping until firm peaks form and fold into the marshmallow mixture.

4.

Pour into the tart shell and chill for two hours or until set.

5.

Whip the topping and sugar for the garnish layer in a mixer until firm. Place in a pastry bag fitted with a plain round piping tip. Pipe small mounds of topping as desired to cover the mousse.

6.

Dust slightly with cocoa.

Notes:

This tart can be prepared in advance and frozen.

Recipe tags

coffee espresso flavorful layered desserts layers mousse non-dairy desserts pastry dough rich dessert The Peppermill
Espresso Mousse Tart

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