Martha Stewart chocolate cream tart recipe

Martha Stewart chocolate cream tart recipe

Martha Stewart chocolate cream tart recipe

Basic Ingredients for Martha Stewart chocolate cream tart recipe

  • Half cup unsalted butter at room temperature
  • Half cup icing sugar sifted
  • Three large egg yolks
  • One cupcake and pastry flour
  • 1/4 cup Dutch-process cocoa powder
  • Two Tbsp cornstarch
  • Half teaspoon salt

Filling

  • Half cup Whipping Cream
  • 1 cup unsalted butter cut into pieces
  • Eight oz bittersweet chocolate chopped
  • 1/4 cup sugar
  • Half cup Hot, Strong Coffee
  • Two large eggs, at room temperature
  • One tsp vanilla extract

How do you make Martha Stewart chocolate cream tart recipe

  • First of all, Make the pastry by beating the butter and icing sugar together until smooth. add the egg yolks one at a time and mix until combined.
  • Sift together the flour, cocoa powder, and cornstarch in a separate bowl. Mix this with the butter mixture until well combined. Form the dough into a disk, wrap it in plastic and let cool before using.
  • To soften the chocolate pastry dough, knead it once or twice on a lightly floured surface. After this, roll the dough out to a rectangle less than 1/4 inch thick.
  • The dough should be lifted carefully and placed on a fluted tart pan with removable bottom. Then press the dough into the shell. Trim any excess. Use a fork to transfer the pastry. The tart shell should be chilled for at least 20 min.
  • Preheat the oven to 350 F (125 C). Bake the tart shell chilled on a baking tray for 18 minutes until it is dry and has a dull, even finishes. Let it cool down while you make the filling.
  • Pour the cream and butter over the chocolate and let it cool for a few seconds. Now Use a spatula to gently stir the mixture until it melts. Next, add the sugar and coffee. After this, In a small bowl beat the eggs lightly.
  • After this, Add the egg mixture to the chocolate and whisk gently until it is incorporated. Bake the mixture in the tart shell for 12 minutes at 350 F/175 C. Let the tart cool to room temperature and chill for at least two hours before serving.
  • You can store the tart in the refrigerator for up to two days.

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