Cake: Macaroon Tart #2: French Mocha - dairy

Posted by : Lita Lotzkar

With a crust fashioned after the popular cookie, this tart features a dark
and white chocolate mocha filling. It's really more like candy and should be
cut into small wedges.

1 cup toasted whole almonds
1 cup sugar
1 tablespoon all purpose flour
1 teaspoon instant coffee powder
1 large egg white plus 1 tablespoon egg white
2 teaspoons vanilla extract

Dark Chocolate Filling
5 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
1 tablespoon instant coffee powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

White Chocolate Filling
4 1/2 tablespoons whipping cream
1 1/2 tablespoons light corn syrup
1 tablespoon instant coffee powder
12 ounces imported white chocolate (such as Lindt), chopped
1 1/2 tablespoons sour cream
1 tablespoon unsalted butter, room temperature

Whole toasted almonds

For Crust:
Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom
with foil, carefully pressing up sides and into grooves. Brush foil with
vegetable oil. Finely grind first 4 ingredients in processor. Add egg white
and vanilla and blend until mixture almost forms balls. Press onto bottom
(not up sides) of prepared pan, using wet finger-tips as aid. Bake until
crust looks dry and feels firm, about 14 minutes. Cool.

For Dark Chocolate Filling:
Bring first 4 ingredients to simmer in heavy medium saucepan, stirring
ocassionally. Add chocolate and whisk until smooth. Set aside.

For White Chocolate Filling:
Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to
low. Add white chocolate and whisk until smooth. Remove from heat and whisk
in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to
mixture in small bowl and whisk until smooth. Set aside for garnish.

Drop dark chocolate filling and remaining white chocolate filling
alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of
knife. Freeze until firm, about 1 hour.

Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe,
stirring occasionally, about 5 minutes. Lift tart from pan using foil sides
as aid. Peel down foil sides. Turn tart on side and carefully peel foil off
bottom of tart. Place tart on platter. Spoon reserved white chocolate
filling into pastry bag fitted with medium star tip. Pipe white chocolate
mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week
ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at
room temperature 30 minutes before serving.

16 Servings

Bon Appétit
December 1991

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