I saw a version of this in a German baking magazine and decided to groove it up by adding fresh thyme to the crust. This is a good move it turns out in the flavor department. Also, this turned out to be a great use of all the fresh thyme flourishing in my garden. Win. Win.
Here’s My Cheat for Making a Pretty Pie Crust
You can weave a traditional lattice crust for the dough. This is up to you. In general, I like to save time and aggravation by using a nicely shaped cookie cutter to top tarts and pies. It’s my secret cheat. Ok. Now it is not so secret. Regardless, this significantly reduces the prep time for this Chocolate Espresso Thyme Tart. Plus, it looks just as fancy. Win. Win. Again.
The finished filling is in liquid form. So please be aware, when you position the shapes over the top, they may move around a little. However, don’t panic because they won’t sink into the liquid. I recommend using a butter knife to gently reposition any stray shapes.
If you want to be extra, like me, dust this Chocolate Espresso Thyme Tart. Mix a little espresso powder with powdered sugar. Then sprinkle this mixture over the top for some more pretty and some additional sweetness. Also, I garnished with additional fresh sprigs of thyme. However, these steps are optional. The tart looks beautiful right out of the oven.
Chocolate Espresso Thyme Tart
Ingredients
- 2 cups all-purpose flour
- 1/3 cup plus 1/2 cup white granulated sugar divided
- 1/2 teaspoon salt
- 2 tablespoons fresh thyme leaves plus a few sprigs for garnish.
- 3 eggs
- 11 tablespoons butter room temperature
- 1 cup heavy cream
- 1/4 cup milk
- 1+1/2 cups semi-sweet chocolate chips
- 1 tablespoon coffee liquor
- 1 tablespoon plus 1/2 teaspoon instant espresso powder
- 1 teaspoon powdered sugar
Instructions
Make the Thyme Crust:
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Whisk together the flour, 1/3 cup sugar, and salt.
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Knead in the butter and one of the eggs until the mixture forms a smooth dough.
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Knead in the thyme leaves.
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Wrap the dough in plastic cling film and refrigerate for 30 minutes
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Preheat the oven to 350°F.
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Grease and flour a 12"x8" rectangular tart pan, preferably one with a removable bottom.
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Roll out 2/3 of the dough on a lightly floured work surface into a rectangle.
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Transfer to the prepared tart pan.
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Use a fork to poke holes in the bottom of the crust.
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Cover with a layer of parchment paper.
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Add pie weights on top. Blind bake the crust for 15 minutes.
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Let cool completely. Remove the pie weights and baking paper.
Make the Chocolate: Espresso Filling:
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Heat the cream, milk, and 1/2 cup sugar.
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When the sugar dissolves, whisk in the chocolate chips until they melt.
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Whisk in the coffee liqueur and a tablespoon of espresso powder. Remove from heat.
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Beat the eggs in a heatproof bowl.
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Slowly pour some of the chocolate liquid into the eggs, whisking constantly until they have been tempered.
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Scrape the tempered eggs back into the saucepan. Whisk to combine thoroughly.
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Let the mixture cool to room temperature.
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Roll the remaining 1/3 of the thyme crust out on a lightly floured work surface.
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Use your favorite shape cookie cutter to create a crust pattern on top of the tart.
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Pour the cooled chocolate espresso filling into the blind baked crust.
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Arrange the cutouts over the top of the tart.
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Bake for 20 minutes or until the crust becomes golden brown.
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Let cool completely and depan.
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Whisk together the teaspoon of espresso powder and the tablespoon of powdered sugar.
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Sprinkle over the top. Garnish with thyme leaves or sprigs.
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Cut and serve.
So, do you like this Chocolate Espresso Thyme Tart? Then also check out some of these other delicious recipes:
BAVARIAN KRAUT
RASPBERRY RHUBARB CHOCOLATE BROWNIES
