Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 c. toasted whole almonds
- 1 c. sugar
- 1 Tbsp. all purpose flour
- 1 tsp instant coffee pwdr
- 1 lrg egg white plus 1 Tbsp. egg white
- 2 tsp vanilla extract
- 5 Tbsp. whipping cream
- 2 Tbsp. unsalted butter (1/4 stick)
- 1 Tbsp. light corn syrup
- 1 Tbsp. instant coffee pwdr
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 4 1/2 Tbsp. whipping cream
- 1 1/2 Tbsp. light corn syrup
- 1 Tbsp. instant coffee pwdr
- 12 ounce imported white chocolate (such as Lindt), minced
- 1 1/2 Tbsp. lowfat sour cream
- 1 Tbsp. unsalted butter room temperature
- 1 whl toasted almonds
Direcciones
- 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 in egg white and vanilla and blend till mix almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake
- till crust looks dry and feels hard, about 14 min. Cold.
- For Dark Chocolate Filling:Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add in chocolate and whisk till smooth. Set aside.
- For White Chocolate Filling:Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add in white chocolate and whisk till smooth. Remove from heat and whisk in lowfat sour cream. Pour 1/2 c. of mix into small bowl; add in butter to mix in small bowl and whisk till 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 till hard, about 1 hour.
- Freeze reserved 1/2 c. white chocolate filling till hard sufficient to pipe,
- stirring occasionally, about 5 min. 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 mix around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; chill. Cover when hard and keep refrigerated.) Let stand at room temperature 30 min before serving.
- Serves 16.
