But you’ve got to work for it. Rochelle DuBridge, Julius Meinl’s new pastry chef, has worked under Hot Chocolate’s Mindy Segal and Vie’s Paul Virant. Here she has kindly adapted her espresso tart recipe for home bakers. You can special-order the full nine-inch tart or, if you’re lucky, find it at a Meinl cafe near you.
Rochelle Dubridge’s Espresso Tart
Yields about a dozen mini tarts in a muffin pan
For the espresso tart dough
8 oz. unsalted butter, room temperature
¾ c. sugar
1½ tsp. salt
1 egg yolk
1 whole egg
¼ tsp. vanilla bean paste
4 c. 2 tbsp. all-purpose flour
½ tbsp. Del Moro ground espresso (available at Meinl cafes)
3 tbsp. heavy cream
1. Using a stand mixer or hand mixer, cream butter, sugar, and salt together until ingredients are just combined, but not so long that too much air is incorporated, about 30 seconds.
2. Add egg yolk, egg, and vanilla bean paste and mix until just incorporated.
3. Scrape sides of the bowl with a spatula, add the flour and ground espresso, and mix until the flour is almost incorporated; then add the heavy cream. Continue mixing until the flour just disappears; any longer can toughen the dough.
4. Dust a work surface with flour and turn the dough out onto it. Roll until about ¼-inch thick.
5. Cut the dough into circles roughly 3½ inches wide, then press into a buttered muffin tin (or cut to an appropriate size for mini tart shells). Transfer dough to the refrigerator and chill for 1 hour.
6. Preheat oven to 325°. Prick the bottom of the dough with a fork, transfer to oven, and bake until golden brown, 15-20 minutes. Halfway through cooking, prick dough again to prevent it from rising.
7. Allow dough to cool, then pour chocolate ganache filling (recipe below) equally into the tarts. Chill in refrigerator for at least 1 hour to set. Serve at room temperature.
For the chocolate ganache filling
1 lb. milk chocolate
2½ oz. dark chocolate
1 tsp. malt powder
1 1/3 c. heavy cream
½ tsp. Meinl instant coffee
¼ tsp. salt
½ tsp. vanilla extract
1 oz. butter, room temperature
1. In a medium bowl, combine chocolates and malt powder.
2. In a small saucepan over medium heat, heat the cream, instant coffee, salt, and vanilla extract until the mixture just boils and the coffee dissolves.
3. Pour the hot mixture over the chocolate and allow to stand, without stirring, for 1 minute. Stir gently until smooth and allow the mixture to cool to room temperature.
4. Stir in butter until the mixture is smooth and shiny.
Sample DuBridge’s sweets at Julius Meinl Patisserie and Coffee Bar. Find locations online at northamerica.meinl.com.
Photo: Courtesy of Julius Meinl