Page 220 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Sweet Tart Dough (page
30), Espresso option ½ batch
FOR THE FILLING

heavy cream 1 cup 240 ml
whole milk ½ cup 120 ml

instant espresso powder 1 teaspoon 1 g
vanilla bean paste 1 teaspoon 5 ml

sea salt ½ teaspoon 3 g
high-quality bittersweet or 10 ounces 280 g
semisweet chocolate

egg 1
FOR THE ASSEMBLY

heavy cream 1 cup 240 ml
mascarpone cheese ¼ cup 60 g

confectioners’ sugar ¼ cup 25 g
brewed espresso, cooled (or
1 teaspoon/5 ml coffee
extract or 1 tablespoon/3 g 2 tablespoons 30 ml
espresso powder
dissolved in 1 tablespoon/15
ml hot water)
high-quality cocoa powder,
like Valrhona or
Callebaut, for sprinkling
chocolate-covered espresso
beans, for garnish

Procedure for the crust
Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) tart pan
with the dough, dock it, and freeze it for 20 minutes. Line the crust
with parchment and fill it with pie weights or dried beans. Bake it for

15 minutes. Remove the weights and parchment and bake for 5
minutes more, or until the bottom of the crust loses its raw-dough
sheen.