How to make Chocolate Espresso Brulee Tart -
Chocolate tart shells filled with pastry cream, topped with castor sugar and caramelized with a brulee torch.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cocoa powder (कोको पावडर), Refined flour (maida) (मैदा)
Cuisine : British
Course : Desserts
For more recipes related to Chocolate Espresso Brulee Tart checkout Chocolate Cake, Black Forest Gateaux, Hot Chocolate Souffle, Chocolate Rice Pudding . You can also find more Desserts recipes like Lauki Kheer Kesari Indrayani Ice Cream Cake Corn Ki Kheer
Chocolate Espresso Brulee Tart Recipe Card
British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Espresso Brulee Tart Recipe
Cocoa powder ¼ cup
Refined flour (maida) 1¼ cups + ½ tablespoon + for dusting
Espresso coffee decoction 2 tablespoons
Chilled butter 100 grams
Powdered sugar ½ cup
Salt a pinch
Chilled Milk ½ cup
Milk 1 cup
Fresh cream ¼ cup
Egg yolks 3
Castor sugar (caster sugar) ½ cup + For topping
Cornflour/ corn starch ½ tablespoon
Method
Step 1
Roughly chop butter and put into a bowl. Sift together 1¼ cups refined flour, cocoa powder, powdered sugar and salt into the bowl and mix with your fingertips till the mixture resembles breadcrumbs.
Step 2
Add milk and knead to a soft dough. Add 1 tablespoon espresso concoction and knead again. Wrap the dough in a cling film and refrigerate for 15-20 minutes.
Step 3
Preheat oven at 180ºC.
Step 4
Dust some refined flour on the worktop, place the dough on it and roll out to ½ inch thin sheet.
Step 5
Cut the sheet into roundels using a small size cookie cutter. Line aluminium tart moulds with the roundels and trim off the excess around the edges.
Step 6
Line each mould with parchment paper and fill in some chickpeas.Place the moulds on a baking tray. Place the baking tray in preheated oven and bake for 10-12 minutes.
Step 7
To prepare pastry cream, heat milk in a non-stick pan. Add cream and bring the mixture to boil.
Step 8
Break egg yolks into a bowl. Add castor sugar, cornstarch, ½ tablespoon refined flour and remaining espresso concoction and whisk well. Add a little of the milk-cream mixture and whisk well. Add the remaining milk-cream mixture and whisk well. Pour this mixture back into the non-stick pan, and cook, stirring continuously, till it thickens. Switch off the heat and let the pastry cream cool.
Step 9
Demould the tarts and place on a serving plate. Fill a piping bag with the pastry cream, pipe out into the tarts and tap. Refrigerate for 10-15 minutes.
Step 10
Top each tart with some castor sugar, brulee the castor sugar with a blow torch and serve.
Nutrition Info
Calories : 2205 Kcal
Carbohydrates : 263.5 gm
Protein : 36.9 gm
Fat : 111.4 gm
Other : Iron- 22.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
