French Mocha Macaroon Tart

Recipe Ingredients

		Crust
1 cup	93g / 3.3oz	Toasted whole almonds
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	All-purpose flour
1 teaspoon	5ml	Instant coffee powder
1 teaspoon	5ml	Egg white - plus (large)
1 tablespoon	15ml	Egg white
2 teaspoons	10ml	Vanilla extract
		Dark Chocolate Filling
5 tablespoons	75ml	Whipping cream
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
1 tablespoon	15ml	Light corn syrup
1 tablespoon	15ml	Instant coffee powder
6 oz	170g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
		White Chocolate Filling
4 1/2 tablespoons	67ml	Whipping cream
1 1/2 tablespoons	22ml	Light corn syrup
1 tablespoon	15ml	Instant coffee powder
12 oz	340g	Imported white chocolate - chopped
		= (such as Lindt)
1 1/2 tablespoons	22ml	Sour cream
1 tablespoon	15ml	Unsalted butter - room temperature
1		Toasted almonds

Recipe Instructions

For Crust: Preheat oven to 350 degrees. 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 egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.

For Dark Chocolate Filling: Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.

For White Chocolate Filling: Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until 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 until firm, about 1 hour.

Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. 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 mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.

This recipe yields 16 servings.

Source:
Bon Appetit, December 1991

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