Tuesday, December 27, 2011

Promise me?

 
Promise me you'll make this?  Like tomorrow?  Or maybe for New Year's Eve?  Just promise, ok?  If you don't do alcohol, you are excused, but the REST of you...you must make it.

I had an inkling this would be good.  But, I wasn't sure it would be audible-sigh-with-every-bite-good.
It is.
This is the Don Draper of tarts, my friends.  Cool, smooth, rich, decadent, you-know-it's-not-good-for-you-but-you-want-it-anyway tart. 


Chocolate Kahlua Tart
{adapted from Martha Stewart Living}

for the crust:
2 cups whole blanched almonds
10 TBSP unsalted butter
Oreos (about half of a package)
1/2 teaspoon instant espresso powder
1/4 teaspoon kosher salt

for the filling:
1/2 cup Kahlua
1/2 cup dutch-process cocoa (I use Hershey's Special Dark)
2 large eggs, separated
1 teaspoon instant espresso powder
pinch kosher salt
4 ounces bittersweet chocolate, chopped
4 TBSP unsalted butter, cubed
1 cup heavy cream
6 TBSP sugar

Line a cookie sheet with parchment paper.  Preheat oven to 375.

Place the almonds on a single layer on the sheet and bake for 10 minutes, tossing occasionally, until lightly browned.
Remove from the sheet and cool completely.

In the microwave, or on the stove over low heat, melt the 10 tablespoons of butter.  Set aside to cool.

Meanwhile, you'll need to scrape some Oreos.  The original recipe calls for chocolate wafer cookies, but I couldn't find them.  And, you know, I think Oreos are pretty darn tasty.
Twist the Oreos and scrape out the insides.  You only need the cookie part.  What you do with the insides is between you and your kitchen.  You'll need about half the package.

In a food processor, process the cookies until finely ground.  You'll need 1 and 1/3 cups of cookie crumbs.  Place in a large bowl and wipe the food processor bowl clean.

Process the almonds in the food processor...it's loud, you might want hearing protection...until finely ground.

Add the almonds to the cookie crumbs along with the espresso powder, salt and butter.  Stir to combine.
{This is what espresso powder looks like.  You'll find it on the coffee aisle next to the Sanka.}

Press the crust into and up the sides of a 10-11" tart pan with removable bottom.
{I used a heart-shaped pan and had some extra crust leftover.  Mr. E suggested using it as ice cream or yogurt topping.  Did I marry well, or what?}

Place on a cookie sheet and refrigerate for 30 minutes.

Reduce oven temp to 325.  Bake the crust on the cookie sheet for 20 minutes.  Set on a wire rack to cool completely.

Whisk together the Kahlua, cocoa, egg yolks (reserve the whites), espresso powder, and salt in a medium bowl.  Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.  Once melted, whisk in the Kahlua mixture.  Continue whisking and heating over the pan of simmering water until the mixture has thickened and reaches 160 degrees.  Set aside to cool completely.

Beat the cream until stiff peaks form; set aside.

Whisk the reserved egg whites and sugar in a heatproof bowl of a mixer over a pan of simmering water.  Whisk and heat until the sugar has dissolved and the mixture reached 140 degrees.

Remove from heat and transfer the bowl to the mixer.  Beat with the whisk attachment, starting on medium speed and gradually increasing to high, until the mixture is shiny and cooled.

Use a rubber spatula to fold the cooled chocolate mixture into the beaten egg whites.  Then fold in the whipped cream.
 
Spread into the baked and cooled tart shell.

{You might have some left over.  Grab a spoon and dig in...but please sit down first as fainting may occur.}

Chill the tart for at least 1 hour.


Devour.

Remember at the beginning of the post?  You promised.  You must make it now.  Your life will be all the better for it...you have my word.

55 comments:

  1. Oh sweet Bridget. Why do you do this to me? Just when I think I cant possible bake one more thing I had to go and read about this. Now I will not be happy until I have tried it!

    Hope your Holidays have been peaceful and blessed!
    Amanda

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  2. Bridget, you have grown some mad photography skills GirlFriend! WOW. Beautiful shots. And interestingly enough I am making a menu plan for the rest of the week and looking for a dessert. Thinking I just found it! :-)

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  3. Wow... making this ASAP! Good one:)

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  4. I shouldn't do booze, but OMG this looks so crazy! I may have to make it.

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  5. I'm halfway out the door to stock up on ingredients! Gorgeous photos:-)

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  6. Are you kidding me? I wanted to lick the screen. Just called my hubby and asked him to pick up what I didn't have. Thank you so much for your time and recipe. You are truely blessed.

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  7. Ummm drooling why's the substitute for kahlua,wish ya great year ahead

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  8. If only they made gluten-free Oreos. *sigh*

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  9. My first reaction was: "The crust!!" It looks so good!

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  10. it looks incredibly good! the only problem is that my mom is allergic to almonds :/ I might have to change the crust but it sounds delicious!

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  11. You can never go wrong with Don Draper!

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  12. Oh.my.goodness. That looks so good! I need some! Now I wonder if we have anough Kahlua...

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  13. Yum. That does look incredible! I will have to try this.

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  14. gorgeous cake!

    and any time there's kahlua and chocolate together, I'm sold!

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  15. Of course I promise I will make it!! It is incredible, my mouth is watering while I am reading your post :)

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  16. That chocolate looks like it would never make it to the tart pan...
    straight to my face!

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  17. I'm definitely gonna make this! So delicious!

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  18. Oh my...this sounds amazing! Perfect for celebrating New Year! Ii would love some for breakfast right now ;)!

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  19. Looks delicious! After seeing the beautiful tart, my eyes went next the heart plate underneath. Where did it come from??

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  20. This looks amazing and so very decadent!

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  21. You never cease to amaze me at how talented you are, this looks wonderful! What a delicious recipe! :)

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  22. Your photos are STUNNING, and that tart looks divineeeeee! I like how the photo captures the mousse-y lightness of the texture, but I can still imagine how rich and decadent it tastes! wowwww

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  23. I would LOVE to make this, it looks absolutely delicious!... however, we don't do alcohol. haha Any ideas what, if anything, could substitute for the Kahlua? I know it's a pretty major ingredient here so no worries if there's no adequate substitution. :-) Have a wonderful New Year's!

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  24. Katy...I would try a nice, strong cup of coffee, chilled, same amount to replace the Kahlua. If you try it, let me know how it is!

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  25. Sweet Girl this looks DIVINE!
    Don't think I didn't notice those FRENCH MANICURED nails holding that impressive thermometer. ;)
    These pictures are fabulous!
    I'd love to try this for New Year's but THE FARM in ALABAMA is in a DRY county!
    Ah......haha!
    xoxoxo

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  26. Wow oh wow, that's one seductive tart! Irresistible.

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  27. Wow! This sounds so amazing! I PROMISE I'll make it - and soon!

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  28. I have oggled and drooled at your site for ages but this tart finally broke my silence! I adore chocolate, (but of course) and kahlua and the two of them together make pure magic!

    I am worried, can I say that? I will be making this sometime soon, but I am so worried that it will never reach the guests!!

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  29. Beautiful looking tart Bridget! I promise (hand over heart) that this will be the first non-cookie baking I do in the New Year.

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  30. I would love to make this for New Year's but my friend has a severe nut allergy. Any suggestions for the crust if I omit the nuts?

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  31. Dear Lord! Look at that. I could die of happiness.

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  32. Chocolate, kahlua & oreos?! Heavely!

    Happy New Year, Bridget!!!

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  33. ooo that looks like a dessert I will not soon forget!

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  34. That looks insanely good. Wow, that is decadent.

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  35. I shouldn't even be looking at this, but I couldn't help myself. I bet it's amazing!

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  36. That is beautiful! Chocolate is like heaven to me and all these close up shots all together like this!! Too much :)

    x

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  37. Oh my gosh! This looks decadent! I love the speckled look of the almonds in the crust. Crusts involving nuts are always luscious.

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  38. That looks amazing! I'll have to skip it for now as I'm preggers & not doing alcohol & trying to avoid the extra calories. But this will be at the top of my list to try after! Plus I have a brand new food processor from Christmas that I can't wait to take for a spin!

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  39. Sounds delicious, and looks even more so! Hope you had a wonderful Christmas Bridget!! :-)

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  40. Just made this....OMG it is absolutely wonderful! Creamy, delicious dark chocolate flavor with a note of kahlua at the end....I am in heaven!

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  41. *thud* - that's what it sounded like when my forehead hit the monitor. Y-U-M!

    I read thru twice, but still can't answer my own question - are we whipping the heavy cream and folding in, or adding in the heavy cream in cream form?

    TIA!
    Happy New Year!

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  42. wow. i mean wow. just found your baking kingdom errr blog via pinerest.
    you have amazing talent.
    love love love it here.
    keep going!

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  43. You are killing me, Bridget. In a really, really good way. Lovely photos, too!

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  44. I made this for our dessert tonight- it was oh so good, and everyone loved it! :)

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  45. Thank You for sharing this!!! I am going to make this today for our New Years Dessert! My mouth is watering just looking at the pictures!

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  46. Bridget!!!! I worship you!
    I have been following your blog for a few months now. Not only I presented "better" cookies this Christmas, I now love making them! The cookies for your neighbors are so cute! I want to move to Alabama!!!
    Happy New Year!

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  47. Oh wow Bridget. I'm off to go buy some Kahlua like now!

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  48. I already commented on this beautiful tart back in Dec., but I had to come back today. I made this tart yesterday afternoon and served it this evening. It was and is as incredibly delicious as it looks in Bridget's photos. Bridget's instructions are perfect and if you follow them, you will be enjoying this tart just as we did. Chocolate Kahlua Tart is in my recipe book now and is marked as the #1 dessert to serve to company and on special occasions. Thanks so much for the recipe Bridget :)

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  49. I don't do alcohol but I'm very tempted to buy a bottle just to make this pie.
    Thanks for sharing, linked to it in my 100 chocolate recipe round-up http://www.roxanashomebaking.com/100-chocolate-recipes/

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