Mocha Tart

~ Tandy

It took me close on a year to remake this mocha tart. It had to be perfect before I could share it. The ganache is on the bitter side which I prefer.

Mocha Tart
Mocha Tart
Head straight on to the Recipe For ♥ Mocha Tart ♥

Last year I wanted to get the curtains for our dining room. But then Covid came along and the budget was spent on essentials. So, I set about saving up and eventually chose a material I thought Dave would like. No sooner had I done that than he decided that blinds would be better. I went to select material for that, as well as for the curtains for our bedroom. The fabric shop gave me 4 business cards of people they recommend, and I sent each one an email requesting they come and quote me. The first person replied within 5 minutes, and the second person, half an hour after that. The third reply I received was later that day saying “I will get back to you ASAP”. I was not that concerned as two quotes would at least give me an idea of how much I needed to set aside.

Today’s inspirational recipe from Lavender and Lime ♥ Mocha Tart ♥ #LavenderAndLime Share on X

Eventually, the husband from the third contact got back to me to set up an appointment. I told him which day was suitable and he said his wife would get hold of me to confirm a time. When she called she did not know he had phoned, and so we started the conversation from scratch. She gave me a time that suited her, and confirmed it with me the morning of our appointment. I made sure to be home well before they got there, and they were late! They arrived more than 15 minutes after the time they chose, and without a word of apology. Whereas their tardiness really irked me, Dave thought that the fact the husband did not have a mask on was extremely rude. It took her a week to get the quote to me which is an indication they don’t really need the work.

Vanilla Pastry Mocha Tart

 

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Mocha Tart

The ganache for this tart is faily bitter but you can use sweeter chocolate if you wish
Recipe Category: Baking, Dessert
Makes enough for: 1 tart
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the pastry

  • 175 g flour
  • 80 g fructose
  • 100 g butter, cubed
  • 1 egg yolk
  • 5 mls vanilla extract
  • 5 mls fridge water

for the mocha tart

  • 200 mls cream
  • 100 g glucose
  • 50 mls espresso
  • 200 g dark chocolate (minimum 80% cocoa solids), roughly chopped
  • 50 g 100% solid cacao, roughly chopped
  • 50 g butter

Method

for the pastry

  • Place the flour and fructose into a stand mixer bowl
  • Use the paddle attachment and mix to combine
  • Add the butter and beat until it resembles fine breadcrumbs
  • Add the egg yolk, vanilla and water and mix until a dough forms
  • Tip out onto clingfilm, shape into a disc, cover and refrigerate for 30 minutes
  • Take the dough out of the fridge, place between 2 sheets of baking paper and roll out to 3mm thick
  • Place into a lined quiche tin and do not trim the edges
  • Place into the fridge while you preheat your oven to 180° Celsius
  • Remove from the fridge, dock the bottom of the pastry and line with baking paper
  • Place baking beans into the tin and place into the oven
  • Bake blind for 20 minutes then remove from the oven
  • Remove the baking beans and paper and return to the oven for a further 8 minutes
  • Remove from the oven and leave to cool completely before trimming

for the mocha tart

  • Place the cream, glucose and espresso into a saucepan
  • Bring to the boil over a medium to high temperature
  • Place the chocolate, cocoa and butter into a glass measuring jug
  • Once the cream mixture has boiled, pour over the chocolate
  • Stir until completely combined then set aside to cool slightly
  • Pour the ganache into the tart shell and level off if desired
  • Allow to set completely in the fridge before removing from the tin
Inspiration published on Lavender and Lime December 27:

Dave and I are away sightseeing with my parents. I will be back at work on the 5th of January and will reply to comments then.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

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