CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
French |
December 19 |
1 |
Servings |
INGREDIENTS
1 |
c |
Toasted whole almonds |
1 |
c |
Sugar |
1 |
T |
All purpose flour |
1 |
t |
Instant coffee powder |
1 |
|
Egg white plus 1 tablespoon |
|
|
egg white |
2 |
t |
Vanilla extract |
5 |
T |
Whipping cream |
2 |
T |
Unsalted butter, 1/4 stick |
1 |
T |
Light corn syrup |
1 |
T |
Instant coffee powder |
6 |
oz |
Bittersweet, not |
|
|
unsweetened or |
|
|
semisweet |
|
|
chocolate chopped |
4 1/2 |
T |
Whipping cream |
1 1/2 |
T |
Light corn syrup |
1 |
T |
Instant coffee powder |
12 |
oz |
Imported white chocolate |
|
|
such as Lindt |
|
|
chopped |
1 1/2 |
T |
Sour cream |
1 |
T |
Unsalted butter, room |
|
|
temperature |
1 |
|
Whole toasted almonds |
INSTRUCTIONS
For Crust: Preheat oven to 350F. 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. Serves 16. Bon
Appetit December 1991 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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