Page 221 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the filling
1

. Heat the cream, milk, espresso powder, vanilla, and salt in a
saucepan over medium heat until the mixture just begins to
simmer. Remove the pan from the heat and add the chocolate.
Allow everything to stand undisturbed for a few minutes, then whisk
until the chocolate is completely incorporated and the mixture is

smooth.
2
. In a small bowl, lightly beat the egg. Add about ¼ cup (60 ml) of the
chocolate mixture to the egg, whisking constantly to prevent

scrambling. Pour the egg-chocolate mixture into the larger
chocolate portion, still whisking constantly, until the egg is
incorporated and the mixture begins to thicken.

3
. Pour the chocolate into the crust and bake it for 30 minutes, or until
the outer edges are set but the middle of the tart still has a little bit
of wiggle (not a jiggle, not a full-out runny-batter shimmy, but a nice
wobble, as you’d look for in a cheesecake). Allow the tart to cool
completely.

Assembly
1
. In the bowl of an electric mixer fitted with the whisk attachment,
whisk together the cream, mascarpone, confectioners’ sugar, and
espresso until you achieve stiff peaks.

2
. Transfer the whipped cream to a pastry bag fitted with a large star
tip and pipe it decoratively around the edges of the tart. Sift cocoa
on top and add chocolate-covered beans for a little caffeinated

flourish.

A NOTE FROM THE SWEETIE PIE

I’ve been asked on more than one occasion whether espresso or
coffee can be left out of a recipe. On the one hand, yes, coffee is