Mochaccino Tart

Indulge in a tantalizing culinary experience with a unique twist on a classic Italian favorite. Imagine the rich and velvety flavors of chocolate, coffee, and caramel coming together in a heavenly dessert. This exquisite treat takes the form of a tart, elegantly shaped using a brioche à tête mold for a touch of creative flair. Envision a harmonious blend of textures and tastes that will tantalize your taste buds and leave you craving for more. Join me on a journey to discover the secrets behind this extraordinary creation, where every bite tells a story of passion and decadence. Get ready to elevate your dessert game and impress your guests with this exceptional delicacy.

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When France meets Italy

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Chocolate Crust

In a food processor, mix the butter with salt. Add the sugar, almond meal, and corn syrup. Incorporate the egg, followed by the flour and cocoa powder. Wrap the dough in plastic wrap and chill until firm. Prepare the molds by buttering the outer surface generously, then chilling them. Use one-third of the chilled pastry for each mold. Lightly flour your work surface and the pastry. Work the dough to soften it, making it pliable. If it tears, knead it gently to improve elasticity. Roll out the dough into a 0.20-inch (5mm) thick disk. Carefully drape the dough over the mold, pressing it gently to follow the mold's pattern. Chill the dough-lined molds for about 30 minutes, then trim off the excess dough. Lightly prick the tart dough using a wooden skewer or fork. Freeze the molds in the upside-down position until ready to bake.

Egg Wash

Prepare the egg wash by blending the ingredients with an immersion blender, and set it aside.

Baking

Preheat your fan oven to 330ºF (160ºC). Bake the tart shell for 20 minutes in the upside-down position.Remove the tart from the oven and apply an egg wash over the entire surface of the tart without removing the mold. Return the tart to the oven, still upside-down, and bake for an additional 5 minutes. Take the tart out of the oven, carefully lift the baked fluted chocolate shell from the mold, and flip it over. Egg wash the inside of the tart with extra care. Place the tart back in the oven, in the upside-down position, and turn the oven off. Leave the tart inside for another 10 minutes. Remove the tart from the oven and let it cool completely.

Flourless Chocolate Biscuit

Using a stand mixer fitted with the whisk attachment, begin beating the egg whites with a dash of cream of tartar or lemon juice. Gradually add one-third of the sugar while whisking. Meanwhile, melt the chocolate and butter together until smooth, then set aside to cool slightly. Preheat fan oven to 330ºF (160ºC).
Increase the mixer speed and add the remaining sugar. Continue whisking on high until stiff peaks form. Lower the speed and gently incorporate the egg yolks into the mixture. Using a spatula, carefully fold in the melted chocolate-butter mixture until fully combined. Pipe out 3.9-inch (10cm) disks of the mixture (3 per dessert) onto a parchment-lined baking sheet. Bake for approximately 20 minutes. Allow the disks to cool completely, then freeze until ready to use. Save any leftovers for future use.

Caramel Chocolatey Sauce

In a saucepan, heat the heavy cream, corn syrup, and milk until simmering. Meanwhile, prepare a brown caramel by cooking the sugar and corn syrup (85g + 100g) over medium heat until golden brown. Turn off the heat, and carefully pour the simmering heavy cream mixture into the caramel in a slow stream, stirring constantly to combine. Turn the heat back on and cook the caramel mixture to 226ºF (108ºC), monitoring with a candy thermometer. Transfer the caramel mixture to a clean, heatproof container. Add salt and chocolate, then blend thoroughly using an immersion blender. Add the butter and blend again until smooth. Gradually incorporate the remaining chilled milk, mixing well after each addition. The final texture should resemble honey—smooth and silky.

Chocolate Coffee Crémeux

In a saucepan, heat up coffee with cream and sugar to 122ºF/50ºC, on medium heat. Add egg yolks and blend using an immersion blender. Cook coffee crème Anglaise to 185ºF/85ºC. Sieve over chocolate, and mix with your immersion blender. Set aside.

Coffee Marmalade

Combine sugar with agar agar; set aside. Heat up water along with instant coffee (regular coffee can be used in place of water). Whisk in sugar-agar mixture in hot coffee, bring to a boil and cook for a minute. Chill completely – With an immersion blender, smooth out coffee jelly. Add more espresso if too firm, then add a lemon zest; set aside.

Vanilla Mascarpone Chantilly

Soak gelatin in cold water to soften, drain and set aside. With an immersion blender, mix hot heavy cream with white chocolate and vanilla. Add gelatin and remaining chilled heavy cream, and mascarpone. Refrigerate mixture overnight. Whip to medium firm peaks. Fill up a couple of half sphere mold; freeze to harden. Chill remaining Chantilly until ready to use.

Montage

Build tart as followed: Chocolate coffee crémeux. Chocolate biscuit. Caramel chocolatey sauce. Chocolate biscuit. Chocolate coffee crémeux. Coffee marmalade. Chocolate biscuit. Caramel chocolatey sauce. Top with Chantilly using a large plain pastry tip, and place a frozen half sphere in the center. Refrigerate Mochaccino tart for about an hour, or for up to 3 days. Decorate with some cocoa nibs, and cocoa powder. Drizzle some more coffee marmalade if desired. Leave Mochaccino at room temperature for 30 minutes before serving. Buon Appetito!

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