Mocha Tart

For V day this year I made a really simple chocolate tart that I thought was fantastic, from the Bittersweet cookbook. It's a shortbread-type crust with a set chocolate custard filling that has a flavor deepened by espresso powder.

To make the crust, melt 1 stick (8 tablespoons or 1/2 cup) butter in a large bowl, and add a pinch of salt, 1/4 cup sugar and 3/4 teaspoon vanilla extract. Stir in 1 cup flour (the recipe said the dough is really soft, but mine wasn't even dough at this point so I probably added another 1/6 cup). Pat the dough into the pan (mine's a 10-inch pan, and the crust is thin in it) and bake for 20 minutes in a 350 degree oven (until the crust is golden brown).

While that's baking make the filling by mixing 1 cup heavy cream, 3 tablespoons butter, 1/4 cup cocoa powder (either natural or Dutch) and 1/2 cup sugar. Stir over heat until thoroughly mixed and bubbles start to appear along the sides of the pan. Take off heat and stir in 1 1/4 teaspoon espresso powder and 1/2 teaspoon vanilla (I thought of steeping half a vanilla bean but didn't want to waste a bean on something that has a primarily chocolate flavor). Right before the crust is finished, whisk the hot milk into a slightly beaten egg, a little at a time to temper the egg. Pour the filling into the crust, turn off the oven and pop the tart back in for about 10 minutes, until the center is set but still jiggles slightly. Cool on a wire rack. The recipe said serve warm or at room temperature, but we also liked it the next day straight from the fridge. It cuts very cleanly.