Whether you need a chocolate fix or a rich dessert for entertaining make a Chocolate Almond Espresso Tart Recipe. Two decadent fillings, cream cheese with marshmallow creme and espresso flavored chocolate ganache fills an almond chocolate crust. Almond flour, flour and cocoa powder, sugar, egg and creme bouquet flavoring make this chocolate shell a perfect base for filling.
Great Dessert for Easter or Any Special Occassion!
Make this tart for Easter or any special occasion where you want a rich chocolate dessert. The tart is easy to make but will require some chill time. Chilling the crust dough before rolling out will make it easier to place in pan. Because the dough is soft you may have to piece the crust to press into pan. It’s ok and not to worry… the crust bakes beautifully. Preheating the oven will help with baking the crust blind (without filling) . One other note…be sure to prick the crust with a fork before baking to ensure even baking.
Another helpful tip: Use a 9″ round tart pan with a re moveable bottom to bake this dessert. No need to spray the pan for the butter content in the crust will aid in releasing the baked crust.
So…What makes this tart special?
The combination of the chocolate flavors with espresso makes this dessert special. Ganache is made with Ghirardelli dark chocolate melting wafers that is flavored with instant coffee (espresso.) Ganache topped anything is delicious and this tart is no exception, mixed with the creamy marshmallow cream cheese filling is the perfect flavor combination.
Hope you will try this recipe. Your family with love it.
In conclusion, make two tarts if you are having a large crowd for Easter Dinner, decorate one tart for the kids using green coconut shreds for a nest and add Easter eggs and sprinkles, or candies. They will love it.
Get the Recipe here
PrintEasy Chocolate Almond Espresso Tart Recipe
- Prep Time: 45 minutes + 60 min chill
- Cook Time: 18 minutes
- Total Time: 90 minutes
- Yield: 8" tart - serves 8-10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Tart Shell:
1–1/4 cups almond flour
1 cup all purpose flour
1 teaspoon salt
1/3 cup Special Dark Cocoa powder
1/2 cup butter- tested Land a Lakes, softened
1/4 cup granulated sugar
2 tablespoons brown sugar
1 egg
1 teaspoon creme bouquet flavoring or almond extract
2 tablespoons half n half or cream
Filling:
1–8 ounce package cream cheese, softened
1 cup marshmallow creme
1 cup fresh whipped cream, heavy whipping cream whipped
3 tablespoons confectioner’s sugar
Espresso Ganache
1 cup heavy cream
2 cups Ghirardelli dark chocolate wafers or semi sweet mini morsels
2 tablespoons organic ground espresso beans or coffee granules
Spring Confetti Sprinkles- optional
Instructions
Prepare shell pastry. In medium mixing bowl, sift dry ingredients and set aside. In second mixing bowl, beat softened butter and sugars together for about 3-4 minutes. Add egg and extract, beat one minute, add cream and dry ingredients. Hand stir this mixture to blend. Spoon dough on piece of parchment paper, cover with another piece of parchment and with hands spread dough into round shape. Refrigerate 45 minutes to one hour. Make ganache while crust is chilling. Dough will be soft and requires chilling.
Preheat oven to 350 degrees. Roll out dough between 2 pieces of parchment paper into a 10″ round circle. about 1/4 ” thick. Press dough into 9″ round tart pan ( with remove able bottom) in bottom of pan and up the sides. Prick the sides and bottom of crust with fork and bake 18-20 minutes. Transfer to cooling rack, let cool completely, un-mold shell from pan when ready to serve dessert.
Make Filling: In mixing bowl, beat softened cream cheese, marshmallow cream and whipped cream together until smooth and creamy. Smooth cheese mixture over bottom of tart shell with offset spatula. Wrap and chill while making ganache.
Make Espresso Ganache. In medium microwave proof bowl, add cream and espresso, stir to blend. Place in microwave for 45 seconds or until mixture is very warm. Place chocolate pieces in separate medium mixing bowl, pour hot cream over the top of chocolate. Let sit 2 minutes to melt, then whisk until smooth. Place in refrigerator to chill. After chilling to semi- firm but spreadable. Spread ganache in swirls over the top of filled chocolate tart crust. Use the back of a spoon to create the highs and lows in the swirls of the ganache.
Serve tart immediately or cover and chill until serving time.
Notes
This tart requires chill time for crust and ganache.
If making this tart for Easter, decorate tart with small chocolate eggs, sprinkles or other Easter treats.
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