Mocha custard tart
I needed to make something to take for a girl's night in, and I thought that this mocha custard tart looked like a delicious option. It looked suitably decadent and rich, to go with our effervescent sparkling wine and fabulously over-the-top movie choice.
Recipe
from Bon Appetit DessertsCrust1 9-oz package chocolate wafer cookies1/2 cup walnuts5 tbsp unsalted butter, meltedFilling2 cups heavy whipping cream3/4 cup whole milk1/3 cup water1/3 cup unsweetened cocoa powder (preferably Dutch process)2 tbsp chocolate liqueur2 tsp instant espresso powder2 tsp vanilla extract1 8-oz package cream cheese, room temperature1 cup plus 2 tbsp sugar4 extra-large eggs4 extra-large egg yolksGanache1/2 cup heavy whipping cream1 tsp instant espresso powder or coffee powder1 tsp light corn syrup1 tsp vegetable oil8-oz bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped1/2 tsp vanilla extractPreheat oven to 350 F. Spray 10" diameter springform pan with nonstick spray. Wrap outside of pan tightly with triple layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add melted butter; process to blend. Press mixture firmly onto bottom (not sides) of prepared pan. Chill crust while making filling.Bring cream, milk and water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add whole eggs 1 at a time, then egg yolks, beating well after each addition and occasionally scraping down sides of bowl. Gradually add hot cream mixture and beat until smooth. Pour mixture into prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.For the ganache, bring cream, espresso powder, corn syrup and oil to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes. Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Let ganache set for 15 minutes. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Refrigerate until ganache is softly set, about 15 minutes. Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.
Musings
A few notes on preparation: We don't have instant espresso powder, so we used instant coffee powder in both cases. We also used natural rather than Dutch-processed cocoa powder, and large (instead of extra-large). I don't have a 10" springform, so I used my 9" pan. As a result, I had a little leftover crust that I didn't include (otherwise it would have been too thick).I think I can safely call the tart a success! Creamy and smooth custard that wasn't too sweet and had just a hint of coffee flavour (which is just the right amount, as I'm not a huge coffee fan). David noted that the chocolate wafer cookie crust tasted a bit like Oreos, which is fun. The custard was a bit moist--it stuck a little bit to the springform--so I might let it bake a touch longer next time. After my colossal failure at making cappuccino cheesecake a couple weeks ago, which raised up to unfathomable heights while baking before imploding, it was nice to have a win on the coffee-themed dessert front.