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Receta French Mocha Macaroon Tart
by Global Cookbook

French Mocha Macaroon Tart
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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

  1. For Crust:Preheat oven to 350F. Line 9-inch-diameter tart pan with removable bottom
  2. 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
  3. till crust looks dry and feels hard, about 14 min. Cold.
  4. 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.
  5. 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.
  6. 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.
  7. Freeze reserved 1/2 c. white chocolate filling till hard sufficient to pipe,
  8. 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
  9. foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white
  10. 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.
  11. Serves 16.