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Categories:
almonds sugar flour coffee powder egg white vanilla whipping cream butter light corn syrup coffee powder bittersweet whipping cream light corn syrup coffee powder white chocolate sour cream unsalted butter almonds
Viewed: 16 - Published at: 2 years agoIngredients
- 1 cup toasted whole almonds
- 1 cup sugar
- 1 tablespoon all purpose flour
- 1 teaspoon instant coffee powder
- 1 large egg white plus 1 tablespoon egg white
- 2 teaspoons vanilla extract
- 5 tablespoons whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon light corn syrup
- 1 tablespoon instant coffee powder
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 4 1/2 tablespoons whipping cream
- 1 1/2 tablespoons light corn syrup
- 1 tablespoon instant coffee powder
- 12 ounces imported white chocolate (such as Lindt), chopped
- 1 1/2 tablespoons sour cream
- 1 tablespoon unsalted butter, room temperature
- Whole toasted almonds
Method
- 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 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.
- Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally.
- Add chocolate and whisk until smooth.
- Set aside.
- 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.
