Macchiato Chocolate Tart

Next time you brew a cup of espresso, keep those leftover grounds. You’ll be one step closer to creating this outrageously indulgent Macchiato Chocolate Tart with a latte art-inspired design. We add the grounds directly into an easy, food processor-made crust for notes of bitter, smoky espresso. This caffeine-packed crust complements the rich swirls of milk chocolate, caramelized white chocolate, and pure white chocolate ganache, for a decadent yet balanced tart. For more ways to bake with coffee, pick up a copy of our January/February 2019 issue.

Don’t miss our visual tutorial on how to make this tart’s epic latte art swirls!

Macchiato Chocolate Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 2 tablespoons (24 grams) leftover espresso grounds, cooled
  • 2 tablespoons (30 grams) ice cold water
  • Milk Chocolate Ganache (recipe follows)
  • Caramelized White Chocolate Ganache (recipe follows)
  • Pure White Chocolate Ganache (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add espresso grounds. With processor running, add 2 tablespoons (30 grams) ice cold water, pulsing just until a dough forms.
  3. Press dough into bottom and up sides of a 9-inch fluted removable-bottom tart pan. Prick bottom of dough with a fork. Freeze for 15 minutes.
  4. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake until edges of crust are set, 20 to 25 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
  6. Spoon Milk Chocolate Ganache into prepared crust, spreading with a small offset spatula. Refrigerate until set, about 45 minutes.
  7. Pour enough warm Caramelized White Chocolate Ganache over tart to cover Milk Chocolate Ganache, about 1 cup. Working quickly, alternately pour 4 to 5 concentric circles each of Caramelized White Chocolate Ganache and Pure White Chocolate Ganache over tart, creating a bull’s-eye pattern. (See page 111 for a visual tutorial.) Begin each pour in bottom third of tart, and use slightly less ganache each time. (Don’t worry if your circles are not perfectly spaced.) Using a wooden skewer, draw a line from one edge of crust to opposite edge. Repeat with 3 to 5 more lines, starting from different points along edge but always ending at same point. Refrigerate until set, about 1 hour.

Milk Chocolate Ganache
 
Makes about 1¼ cups
Ingredients
  • 6 ounces (175 grams) 45% cacao milk chocolate chips
  • ¼ cup plus 2 tablespoons (90 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 tablespoon (6 grams) instant espresso powder
Instructions
  1. Place chocolate in a small heatproof bowl.
  2. In a small saucepan, heat cream, butter, and espresso powder over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.

Caramelized White Chocolate Ganache
 
Makes 1⅔ cups
Ingredients
  • 9 ounces (255 grams) blond chocolate* or Caramelized White Chocolate (recipe follows), chopped
  • ½ cup plus 1 tablespoon (135 grams) heavy whipping cream
  • 4½ tablespoons (63 grams) unsalted butter
  • 1 tablespoon (6 grams) espresso powder
Instructions
  1. Place chocolate in a medium heatproof bowl.
  2. In a small saucepan, heat cream, butter, and espresso powder over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.
Notes
*You can use Valrhona Blond Dulcey 32% Chocolate or make your own with the recipe below.

Pure White Chocolate Ganache
 
Makes ⅔ cup
Ingredients
  • 4 ounces (115 grams) white chocolate, chopped
  • ¼ cup (60 grams) heavy whipping cream
Instructions
  1. Place chocolate in a small heatproof bowl.
  2. In a small saucepan, heat cream over medium heat just until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.

Caramelized White Chocolate
Author: 
 
Makes about 1 cup
Ingredients
  • 9 ounces (255 grams) white chocolate baking chips
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat oven to 250°F (130°C). In a completely dry 9-inch round cake pan, combine chocolate and salt.
  2. Bake until chocolate is smooth and deep golden and smells like toasted marshmallows, 30 to 60 minutes, stirring every 10 minutes. (At times, the chocolate will look very dry and chalky, but keep stirring until smooth.)
  3. Pour chocolate onto a parchment-lined sheet tray, and let set for at least 7 hours or overnight.
  4. Break into pieces, and store in an airtight container for up to 4 months.
Notes
For a lighter flavor, roast just until color starts to change, about 30 minutes. For a stronger flavor, roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor.

 

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