La Mozzarella In Carrozza

Chocolate and coffee cream tarte

Cream tarte made with a cocoa crust and a special mascarpone and coffee cream, perfect for St Valentine’s day

Info
Yields: 2 Cream tarte of 8cm   Prep: 1H ~ Cooking Time: 10Min   Diff: Difficult
Ingredients
- For the cocoa dough
- 280g All purpose flour
- 20g Cocoa powder
- 1/2 tsp Baking powder
- 160g Butter
- 1 Egg
- 90g Extra fine sugar
- Pinch of salt
- For the coffee filling
- 250g Mascarpone cheese
- 20ml Espresso, cold
- 50g Icing sugar
- To decorate
- Roseberry
- Chocolate chips
- Heart-shaped cookies
- 200ml Heavy cream

Directions

- For the chocolate pate sablee: mix flour, cocoa powder, baking powder and a pinch of salt over a working surface. Add the cold butter diced into cubes and start kneading quickly, making many crumbles.

- Add sugar and stir with your hands. Make a hole in the center of the flour and butter mixture and beat in the egg.

- Knead trying to combine all the ingredients, than shape into a disk and wrap in plastic. Rest in the fridge for about 30 min.

- Roll out the pate sablee between two layers of parchment paper. Use a round cutter of 12cm to cut the dough into two circles. With a smaller cutter of 5cm, cut the center. Repeat this passage with the leftover dough and refrigerate the dough rings for about 30 minutes before baking. If you still have leftovers, make some biscuits to decorate the cream tarte when it’s ready.

- Bake the rings for 10 minutes at 180 degrees, than let completely chill.

- For the Mascarpone filling: whisk the mascarpone with the icing sugar and the coffee. Into another bowl, whip the cream until stiff peaks form. Gradually fold into the Mascarpone mixture and stir gently.

- Put the filling in a piping bag with round tip. Place one disk over a serving plate and pipe dollops of mascarpone filling on top, without leaving blank sapces. Put another disk on top and pipe again with the filling. Decorate with coffee beans, chocolate chips, strawberries, macarons, meringues…Repeat all the assembling passages for the other cream tarte.

- Before serving, let chill the cream tarte in the fridge for at least 1 hour.


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