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Issue 573: Cappuccino Tart

Sara Wasserman

Elegant and sophisticated, this cake comes with a definite “wow” factor.

Wednesday, December 27, 2017

 Mishpacha-Recipe

Styling and Photography by Daniel Lailah and Shoshie Sirkis

Elegant and sophisticated, this cake comes with a definite “wow” factor. Save for a special occasion.

Ingredients

Serves 10-12


BASE
  • 2 cups flour
  • 3/4 cup sugar
  • 1 cup (200 g) cold margarine
  • 1 tsp coffee granules
  • 2 egg yolks


FILLING
    • 1 1/4 cups (300 ml) heavy cream
    • 1/4 cup sugar
    • 2 Tbsp coffee granules, dissolved in a bit of water
    • 2 Tbsp instant vanilla pudding mix


GARNISH
  • 1 3 1/2-oz (100-g) bar dark chocolate
  • 1 3 1/2-oz (100-g) bar baking chocolate
  • 31/2 oz (100 g) coconut flakes, toasted
  • 2 egg whites
  • 3/4 cup sugar



Preparation

For the base: In a food processor, process flour, sugar, coffee, and margarine until crumbly. Add egg yolks and process 1 minute more. 

Wrap in plastic wrap and refrigerate for one hour. Roll the dough into a thin sheet and transfer to a 9-inch (23-cm) springform pan. Prick holes in dough and freeze for a half hour. 

Preheat oven to 350°F (180°C). Transfer frozen crust to the oven and bake for 20–25 minutes. Cool completely before adding the filling. For the filling: Beat cream, sugar, dissolved coffee, and pudding mix until firm. Transfer to a pastry bag with a star tip. Pipe into baked pie crust and freeze for one hour. 


For the topping: Melt chocolates and mix together. Spread to cool on a parchment-lined surface. Sprinkle toasted coconut on top. Allow chocolate to harden for 3–4 minutes, then cut out a 9-inch (23-cm) circle. Cut out a 4-inch (10- cm) circle from the center of the circle so you have a wide ring. 

Freeze the ring until firm, then place over the cappuccino filling. Set aside the extra chocolate for garnishing. 

Beat egg whites and sugar until stiff. Transfer to a pastry bag with a star tip. Pipe into the center of the chocolate ring. Brown with a handheld blowtorch.

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