As you may have noticed I have a ‘slight’ addiction to cookbooks. I also have a tendency to collect recipes from magazines, newspapers etc – I have a box of pages and clippings from various publications that I have garnered from numerous sources ………..
Some look tantalising when I’m in the hairdressers or in a waiting room but once assigned to the ‘box’ they never leave, others make it straight to the kitchen for testing and some even go on to become firm favourites.
One such find was a recipe for an Espresso Tart – I think it came from a Food & Travel magazine and my apologies for not acknowleding the original owner of this recipe but your details aren’t on my valued clipping.
I’m not really a dessert person but I do like this (must be the caffeine). Almost everyone who tastes it is convinced there’s chocolate in it but as you’ll see there’s none.
This tart is divine on it’s own but can be raised to another level if you serve it with a mascarpone sorbet. I often make it into individual tartlets to serve at dinner parties and it’s always well received
I brought one of these tarts to Inishfood in May and I’ve been asked to share the recipe – so this is especially for Donal, Imen and Bríd.
Oven Setting: 180ºC/ Gas 4
What you need:
- Sweet Shortcrust Pastry *
- 125g butter
- 250g muscavado sugar
- 2 tsp espresso coffee (finely ground – I use Illy)
- 6 tbsp Kahlua or Tia Maria
- 2 eggs, lightly beaten
- 50g self raising flour, sieved
What you do:
- Line a 24cm loose bottomed tin with your pastry and leave to chill
- For the filling, heat butter and sugar until sugar dissolves, then ad the coffee, liqueur and eggs.
- Gently fold in the sieved flour and pour the mixture into the pastry case.
- Bake in preheated oven for 35-40 mins – you want a ‘squidgy, fudgy’ texture- be careful not to overcook!
- Leave to cool before serving.
* I use 1lb flour, 8oz butter, 1-2 egg yolks, 1 tbsp caster sugar and a little water to make my pastry – this should give you enough for 2 tarts. You don’t need to blind bake the pastry for this recipe.
As I said this tart can be served as an excellent dinner party dessert with ice cream or créme fraiche but best of all with mascarpone sorbet which is not as complicated as it sounds – please try it as the taste combination is divine!
What you need:
- 250g tub mascarpone
- 250ml milk (the proper full fat type please!)
- 150g caster sugar
What you do:
- Whisk the mascarpone with the milk until thick, smooth and lumpfree. Then stir in the sugar.
- If you have an ice cream maker, pour in mix and leave to stir until thick and creamy, then freeze until needed.
- If you don’t have an ice cream maker then pour mix into tupperware box and freeze for an hour. Then whisk in frozen edges back into centre of mix to break up any ice crystals. Freeze for another hour then beat again. Repeat until sorbet is thick, creamy and frozen.
Now all you have to do is sit back and enjoy – and now you know there’s no chocolate in it, honestly!
Happy Cooking !