Well hello, Monday! Hope you lovies are having a great start to your week.
I, for one, am SO EXCITED about the launch of Restaurant Foodtography School last week. For those of you who don’t know, Foodtography School is my virtual food photography school I created this year, and we just expanded our course offering to this new course on photographing in restaurants.
It’s pretty fantastic, so if you’re at all interested in learning more, click here to read on and sign up! And know that class starts tomorrow, so today is the last day to sign up 😉
In other news, I’m coming in hot this week with a pretty fantastic Mocha Chocolate Tart recipe. It’s a chocolate graham cracker crust, rich mocha filling, and topped with a crème fraîche whipped cream.
Wait, what’s that? Do you hear that?
Oh my god, I think the tart is speaking to you. It’s saying “m… maakee… maaaake meeee for Thanksgiiiviiiing!”
You hear that right?
That’s so funny because that’s what I was thinking, too! This tart would be perfect for Thanksgiving!
As such, I made sure not to overdo it on the sweetness of this tart by making the filling beautifully bittersweet. After all, Thanksgiving is a sweetness overload with all the pecan pies and cranberry sauces and such.
Gah and the crème fraîche whipped cream! Guys. It absolutely makes this tart. I made it using Vermont Creamery’s crème fraîche, which imparts a tang to the whipped cream that balances the rich mocha flavor so well.
And if you’re actually going to make this tart for Thanksgiving, do yourself a favor and just double the crème fraîche whipped cream so you can put it on ALL your pies and tarts.
for the crust
- 8 oz chocolate graham crackers
- 1/4 cup granulated sugar
- 8 tablespoons butter, melted
for the filling
- 1/2 cup plus 2 tablespoons heavy cream
- 5 oz bittersweet chocolate, chopped
- 1 large egg, room temperature
- 1 1/2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
for the crème fraîche whipped cream
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup Vermont Creamery Crème Fraîche
- 1 large vanilla bean pod, seeds scraped out
- Preheat oven to 350°F. Lightly grease a large rectangle tart pan (can also use a round one!)
- In a food processor or blender, pulse chocolate grahams until finely ground. Pour into a mixing bowl and mix with sugar and melted butter until mixture resembles wet sand.
- Place mixture into tart pan and press evenly into the bottoms and sides of the pan. Blind bake the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your filling.
- Place cream in a small saucepan and heat over low heat until scalding (just less than boiling). Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to combine. Chocolate should be fully melted by this point!
- Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you add in the egg.
- Take tart crust out of the oven, and remove parchment paper and rice. Pour in filling mixture, then bake for another 15 minutes. Remove from oven and allow to cool completely before topping with crème fraîche whipped cream.
- To make the crème fraîche whipped cream, whip heavy cream into soft peaks, then add in powdered sugar, crème fraîche, and vanilla bean pod. Top over tart and serve!
This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for supporting the brands who help make Broma possible!