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

Ingredients:

Mocha Mousse Dome

100g                            Granulated sugar 

 544g                           Chocolate Mousse Mix

2135g                           Heavy cream

55g                               Espresso Flavor Paste

Latte Macchiato Pastry Cream

 700g                           Instant Custard Cream Mix

1685g                          Whole milk

115g                            Latte Macchiato Flavor Paste

White Coffee Ganache

400g                            Luker Nevado White Chocolate

20g                              Cocoa butter

625g                            Heavy cream

20g                              Espresso Flavor Paste

Mirror Glaze

2000g                          Mirror Freeze Glaze

60g                              Espresso Flavor Paste

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

Instructions:

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.

3.) Assemble Tart Shells: Place a sponge round in the bottom of each tart shell and sprinkle about 25 grams of almonds on top. Fill the tart shell with pastry cream, level to make it flat and freeze.

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.

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