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?
Course Dessert
Cuisine American
Keyword Pie
Prep Time 40minutes
Cook Time 25minutes
Total Time 1hour5minutes
Servings 12slices
Calories 481kcal
Author Jen
Ingredients
9-inch tart crust
1cup oat flour
1cupalmond flour
1/8 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4cupunrefined coconut oil, melted and cooled
2Tablespoonspeanut butter, creamy
2Tablespoonshoney
Filling
1/2cupcane sugaror granulated
3½Tablespoonscornstarch
1/4teaspoonkosher salt
2½cupswhole milk
4egg yolks, large
2Tablespoonsunsalted butter, cut into 1/2-inch pieces
Preheat the 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 center of the oat/almond flour mixture, pour the coconut oil mixture in and stir until combined.
Spread dough even across the bottom of the tart pan. With your hands, a tart tamper, or the back and side of a small measuring cup, press the mixture firmly into the bottom and up the sides of the pan. Place in the freezer for 20 minutes.
On the center oven rack, bake the crust for about 12 minutes. The crust won't turn golden, but will smell fragrant. Let the crust cool on a wire rack, then place in the refrigerator.
Chocolate 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 and cook. Whisk nonstop until the mixture boils and thickens, about 6-7 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.