Espresso Martini Tarts
The dinner party dessert you didn't know you needed on your menu: Espresso Martini Tarts! Encased in a buttery Sweet Tart Shell is the essence of this crowd-pleasing cocktail, starring a brilliant brew of flavors: mocha mousse, latte macchiato pastry cream and white chocolate coffee ganache, all finished with an espresso flavored glaze.
Recipe by: Jessica Ellington
Level of Difficulty: Intermediate
Yield: (24) 4" Tarts
Mocha Mousse Dome
100g Granulated sugar
544g Chocolate Mousse Mix
2135g Heavy cream
Latte Macchiato Pastry Cream
1685g Whole milk
White Coffee Ganache
20g Cocoa butter
625g Heavy cream
2000g Mirror Freeze Glaze
Additional Ingredients and Special Equipment
(24) 4.5oz (125g) Silicone dome molds
(24) 3" rounds of Sponge Sheets
600g whole, toasted almonds, roughly chopped
(24) 4" Sweet Tart Shells
Chocolate Microdrops (optional), for garnish
Swirl, dark / white (optional), for garnish
1.) Prepare the Mousse: Combine the ingredients in a stand mixer fitted with a whip attachment. Whisk on low speed until mix has dissolved. Increase to medium speed until a very soft peak is formed. Transfer mousse to molds, level to make flat and freeze.
2.) Prepare the Pastry Cream: With a paddle attachment, mix custard cream mix, milk and flavor paste on low speed until incorporated. Increase the speed to medium for 10 minutes to get a smooth, light and shiny textured cream.
4.) Make the Ganache: Bring cream to a boil and pour over chocolate and cocoa butter to melt. Emulsify with an immersion blender. Let chill for a minimum of eight hours. When ready to use, add flavor paste and whisk on medium speed until soft peaks form, about 3-5 minutes.
5.) Finish the Dessert: Set up a glazing station by lining a sheet tray with plastic wrap and topping it with a cooling rack. Warm mirror glaze to 28-40°C (82°-104°F). Unmold mocha domes onto cooling rack and slowly pour mirror glaze over domes to cover. Let excess glaze drip off and allow glaze to set slightly before transferring domes to the tops of the filled tart shells. Use a piping bag fitted with a small petal tip to pipe a wave pattern around the dome. Sprinkle on some Dark Chocolate Microdrops and garnish with a dark and white chocolate Swirl, or decorate as desired.
An elegant dinner party delight: Rich, buttery pastry is filled with an irresistible trio of coffee infused layers: mocha mousse, latte macchiato pastry cream, and white chocolate coffee ganache.