Chocolate Creme Brulee Tart with Coffee Custard and Chocolate Cream

Murmures
Reviews(1)
23

Chocolate Creme Brulee Tart with Coffee Custard and Chocolate Cream

Murmures
Reviews(1)
23
17
510
75

description

Rich and luxurious both in flavor and texture, these chocolate creme brulee tarts are simply divine. Featuring a chocolate shortcrust pastry, these tarts begin with a layer of chocolate cream that is then covered by a layer of coffee flavored custard. The final touch is a layer of brown and white sugar that is then gently caramelized for a classic creme brulee finish. These tarts are the perfect combination of coffee and cream.

ingredients

1/4 cups cocoa powder
1 1/4 cups all-purpose flour
125 grams butter
1/2 cups powdered sugar
3 eggs
1 tablespoon cold water
custard (For Coffee)
1 teaspoon instant coffee (dissolved in 2 tablespoons boiling water)
2/3 cups whole milk
1 teaspoon vanilla extract
1/3 cups sugar (fine)
1 eggs
2 tablespoons flour
1/2 cups cream (country-style)
cream (For Chocolate)
75 grams dark chocolate
1/4 cups cream (country-style)

directions

1Creme Brulee Preparation (Cocoa Short Pastry):
2Blend cocoa, flour, butter, and icing sugar in the blender until the dough has a sandy consistency.
3Add eggs and cold water, mix to form a dough ball.
4Add more flour if necessary.
5Form a ball, cover with plastic wrap, and refrigerate for 1 hour.
6Coffee Custard Preparation:
7Bring to boil in a small saucepan: milk, vanilla extract, and 2 tbsps. sugar. Remove from heat.
8Place eggs and remaining sugar in a bowl and mix. Add coffee and flour. Mix.
9Slowly add the hot milk mixture to the sugar mixture and stir.
10Heat the pan again, and stir for 2-3 minutes until the mixture thickens.
11Transfer to a bowl and mix well.
12Place the cream in a separate bowl and mix with an electric mixer to form peaks.
13Add the cream to the custard and refrigerate.
14Chocolate Cream Preparation:
15Place the chocolate and cream in a small saucepan over low heat.
16Stir occasionally to get a silky mixture. Set aside.
17To assembly
18Roll out the cocoa short pastry to form a large disk.
19Use a pie dish (10 centimeter diameter) to cut out small circles in the dough.
20Place between two sheets of parchment paper on a baking sheet.
21Put a weight on the dough circles.
22Bake for 8 minutes.
23Remove the parchment paper and place the circles in the tart pans, prick with a fork.
24Bake for 5-8 minutes.
25Note: If you do not put weight on the circles during the first baking, the dough will rise, and you will not be able to place it in the molds thereafter.
26Cool.
27Add the chocolate cream mixture to the bottom of each tart.
28Add 2 tablespoons of coffee custard.
29Then add a mixture of white sugar and brown sugar on top of the pies.
30With a burner, gently caramelise each top.
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nutritionView more

510Calories
Sodium8%DV190mg
Fat46%DV30g
Protein22%DV11g
Carbs17%DV52g
Fiber12%DV3g

PER SERVING *

Calories510Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat17g85%
Trans Fat
Cholesterol215mg72%
Sodium190mg8%
Potassium300mg9%
Protein11g22%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber3g12%
Sugars28g56%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.