You never forget your first love.
Mine was unexpected, bold, and brilliant. Too much for most, but never me.
His name was Rhubarb. Not to be confused with his brother Strawberry Rhubarb or his second cousin, Bluebarb. Rhubarb, or Rhu as I called him, packed a punch. He didn’t mix well with others, but coupled with a bit of sweet and spice, boy was he warm and inviting. The years we shared.
But, I’ve found another.
It wasn’t planned. I was mingling in the kitchen and thought it would be like usual, one bite maybe lead to three, but never a piece. Then, Chocolate Cinn came along and things got out of control. One piece lead to three. I knew I was in trouble. Or, in a deeper kind of love?
With my every thought, butterflies flutter.
Chocolate Cinnamon Espresso Cream Tart
Crust
- almond and oat flour, with hints of honey, peanut butter, and a touch of cinnamon
Chocolate Cream
- dark chocolate, espresso, and cinnamon swirl giving depth to a pure vanilla pastry cream
Fresh Whipped Cream
- mascarpone cheese adds texture to a traditional fresh whipped cream, while cinnamon and espresso complement the chocolate and crust
Garnish
- bittersweet chocolate shavings and a sprinkle of coarse chopped peanuts give this tart the perfect crunch
How sweet.
He brought me a flower.
Addicted.
I need another.
It starts with one.
Can a heart love two?
I know so.
There’s still a place for you, Rhu.
Chocolate Cinnamon Espresso Tart
Things got out of control with this Chocolate Cinnamon Espresso Tart. One piece lead to three. I was in trouble. Or, in a deeper kind of love. Dare you try for yourself?
Servings: 12 slices
Calories: 481
Ingredients:
9-inch crust
- 1 cup oat flour
- 1 cup almond flour
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unrefined coconut oil, melted and cooled
- 2 Tablespoons peanut butter, creamy
- 2 Tablespoons raw honey
Filling
- 3/4 cup cane sugar or granulated
- 3½ Tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2½ cups whole milk
- 4 egg yolks, large
- 2 Tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 teaspoons vanilla extract
- 2 ounces bittersweet chocolate, coarse chopped
- 2 ounces unsweetened chocolate, coarse chopped
- 1/4 teaspoon espresso powder
- 1/4 teaspoon ground cinnamon
Whipped Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup mascarpone cheese
- 2 Tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon espresso powder
Garnish
- 1/4 cup dark chocolate shavings
- 1/8 cup crushed peanuts, light salt
Instructions
Crust
- Preheat oven to 300˚F. Oil a 8-9'' removable bottom tart pan with a light coat. Line the bottom with parchment and set aside.
- In a small bowl, heat coconut oil until just melted; set aside to cool. In a medium size bowl, whisk together oat flour, almond flour, salt and cinnamon. Once coconut oil is cool, add peanut butter and honey, mix well. Create a well in the middle of the oat/almond flour mixture, pour coconut oil mix in and stir until combined.
- Spread dough even across the bottom of the tart pan. With hands or a tart tamper, press the mixture firm into the bottom and up the side of the pan. Freeze for 20 minutes.
- Bake on the center oven rack for about 18-20 minutes. Let the crust cool on a wire rack, then place in the refrigerator.
Filling
- In a medium-size saucepan, combine sugar, cornstarch, and salt together. Whisk in the milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
- Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 7 minutes. Continue stirring for 1 minute. Remove from heat; strain pastry cream through a fine sieve over a large bowl. Whisk in butter, one piece at a time until melted. Whisk in the vanilla, cinnamon, and espresso. Whisk in chocolate, a third at a time, until smooth and melted. Pour the filling into the cooled tart pan and smooth with a spatula or spoon.
- A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Fresh Whipped Cream
- About 15 minutes before ready to serve, chill a medium-size (preferably deep glass) bowl and the beaters from your electric mixer in the freezer.
- Using the electric stand or handheld mixer, start at medium speed. Beat the cream, confectioners' sugar, vanilla, cinnamon, and espresso powder until it starts to thicken. Increase the speed to high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
- For topping: With a sharp knife, shave pieces off a chunk of chocolate. Chop peanuts.
Tart Assembly
- Spread the whipped cream over the top of the pie and sprinkle with chocolate shavings and chopped peanuts.Slice, and I wish you well with stopping at one piece ; )
Notes
Filling adapted from Pie. The pie man!
Crust adapted from Oh, Lady Cakes. Aren't her tarts artistic and heavenly.
- if making a cream pie for the first time, at about the seven minute mark, you'll feel the pastry cream thicken.
- I love and use King Arthur brand espresso powder.
Nutrition
Serving: 1slice | Calories: 481kcal | Carbohydrates: 38g | Protein: 10g | Fat: 34g | Saturated Fat: 19g | Fiber: 3g | Sugar: 23g
