Chocolate Tiramisu Tart

kembali memilih salah satu resep dari buku The Complete book of Chocolate and 200 Chocolate Recipes dari Christine France & Christine McFadden untuk dipraktekkan. kali ini jatuh kepada Chocolate Tiramisu Tart karena emang lagi punya persediaan mascarpone cheese di kulkas,, harus cepet2 dibuat sebelum expired hehheee,,, ini dia penampakan bukunya:

alhamdulillah dengan sedikit memaksakan mood agar tabah dan ikhlas mempraktekkannya, akhirnya delish dessertnya jadi juga,,, yippieee,,, bikinnya susah,, bikin BB meroket lagi huhuhuuu,,, ya sudah amnesia sementara waktu aja deh dulu ama program dietnya ahahhaaa,,, ini dia resepnya:

serve 12-16

115 gr/ 1/2 cup unsalted butter

15 ml/ 1 tbsp coffee-flavored liqueur or water (aku pake water aja)

175 gr/ 1 1/2 cup plain flour

25 gr / 1/4 cup cocoa powder

25 gr/ 1/4 cup icing sugar

pinch of salt

2,5 ml/ 1/2 tsp vanilla essence

cocoa powder, for dusting

for the chocolate layer

350 ml/ 1 1/2 cup double cream

15 ml / 1 tbsp golden syrup

115 gr / 2 tbsp bittersweet chocolate, chopped into small pieces

30 ml / 2 tbsp unsated butter, cut into small pieces

30 ml / 2 tbsp coffee flavored liqueur (yang ini aku ga pake)

for the filling

250 ml / 1 cup whipping cream

350 gr / 1 1/2 cup mascarpone cheese, at room temperature

45 ml / 3 tbsp icing sugar

45 ml / 3 tbsp cold espresso or strong black coffee

45 ml / 3 tbsp coffee flavored liqueur (aku ganti pake cairan kopi pahit)

90 gr plain chocolate, grated

1. make the pastry. lightly grease a 23 cm/9 in springform tin. in a saucepan, heat the butter ang liqueur or water until the butter has melted. sift the flour, cocoa, icing sugar and salt into a bowl. remove the butter mixture from the heat, stir in vanilla essence and gradually stir into the flour mixture until a soft dough forms.

2. knead lightly until smooth. press on to the base and up the sides of the tin to within 2 cm of the top/ prick the dough. chill for 40 minutes. preheat oven to 190 der Celcius. bake the pastry case for 8-10 minutes. if the pastry puff up, prick it with a fork and bake for 2-3 minutes more until set. cool in a tin on a rack.

3. prepare the chocolate layer. bring the cream and golden syrup to a boil in a pan over a medium heat. off the heat, add the chocolate, stirring until melted. beat in the butter and liqueur ang pour into the pastry case. cool completely, then chill.

4. prepare the filling. using a hand-held electric mixer, whip the creamin a abowl until soft peaks form. in another bowl, beat the cheese until soft, the beat in the icing sugar until smooth and creamy. gradually beat in the cold coffee and liqueur, gently fold in the whipped cream and chocolate. spoon the filling into the pastry case, on top of the chocolate layer. level the surface. chill until ready to serve.

5. to serve, run a sharp knife around the side of the tin to loosen the tart shell. remove the side of the tin and slide tart on to a plate. sift a layer of cocoa powder over the tart to decorate, or pipe rosette of whipped cream around the rim and top each with a chocolate-coated coffee bean. chocolate tiramisu tart is very rich, so serve it in a small wedges, with a cups of espresso.

selamat mencoba :)