The ingredients are simple to prepare. And the short dough adds a hint of dark chocolate to the dessert. Also the layering of caramelized chocolate, espresso milk chocolate and pure white chocolate guarantees a romantic ending to the meal. For the latte design, watch the YouTube video. ~BB Bakes Sugar Art
On medium speed beat butter and sugar until creamy, 3-4 minutes, stopping to scrape the bowl. Add egg yolks, one at time, beating well after each addition.
In a medium bowl, sift together flour, black cocoa, and salt. With mixer on low-speed, gradually add flour mixture to butter mixture, beating just until combined. (Don't overbeat.) Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1-hour.
Divide the dough into 1/4 cups. Using the warmth of your hands, press and shape 4 discs, and refrigerate until firm (approximately 45 minutes to 1-hour or overnight.) Press discs into tart pans. Pressing the dough up sides and then firmly onto the bottom.
Cut a 6" circle of parchment paper. Slit on 4 sides. Top the dough with the parchment paper. Add pie weights. Bake @ 350° for 15-minutes. Carefully remove parchment paper and pie weights. Bake 5-minutes more. Let cool on a wire rack.
ESPRESSO MILK CHOCOLATE GANACHE:
Place 6-ounces of milk chocolate in a small heatproof bowl. In a small saucepan, heat 1/4 cup + 2 tablespoons heavy cream, 3 tablespoons unsalted butter, and 1 tablespoon espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover. Cover and let stand for 1-minute; whisk until smooth.
Spoon Espresso Milk Chocolate Ganache into the tart shells. Refrigerate until set or 45-minutes. Once the chocolate is set, you can double-wrap the tarts in their pans and keep in the refrigerator overnight.
CARAMELIZED CHOCOLATE GANACHE:
Break 9-ounces of prepared chocolate into small pieces. Place chocolate in a small heatproof bowl. In a small saucepan, heat 1/2 cup + 1 tablespoon of cream, 4-1/2 tablespoons of unsalted butter, and 1 tablespoon of espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
Spoon Caramelized Chocolate into the tart shells, reserving 3 tablespoons in a piping bag. Refrigerate until set.
PURE WHITE CHOCOLATE GANACHE:
Place 8-ounces of white chocolate chips in a heatproof bowl. In a small saucepan, heat 1/2 cup of cream over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
Spoon Pure White Chocolate Ganache into the tart shells. Immediately pipe horizontal latte lines with the Caramelized Chocolate Ganache. (See YouTube video) Using a toothpick, draw a line down the center of the tart. Draw lines next to the center going the opposite directions. Ending with the edges following the direction of the center line of the tart. Keep tarts chilled.
Melt the chocolate in top of a clean double boiler over simmering water, stirring until smooth. Set aside to cool completely.
Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
Using an electric mixer, beat the mascarpone cheese, melted chocolate and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix) or fold in the mixture by hand.
Fold the whipped cream into the chocolate mixture in 2 batches.
Pipe immediately, or cover and refrigerate overnight. If chilled, allow to stand at room temperature 1 hour before piping. Transfer the chocolate mascarpone cream to a pastry bag fitted with a large star tip. Pipe.
My mother's old-fashioned banana pudding recipe. This recipe has been in my family for as long as I can remember. Naming this recipe in honor of her, 'Granny.'
This recipe can also be made Gluten-Free by using King Arthur's, Measure for Measure flour & Kinnikinnick Vanilla Wafers. When measuring the MfM flour, do level teaspoons instead of heaping. ~BB Bakes Sugar Art