Cardamom and Coffee Chocolate Tart

One of my biggest tips when it comes to making desserts, especially mithai, is to add salt! Salt helps balance out sweetness, makes spices and flavorings pop, and helps dark chocolate taste less bitter. In this tart, I use salt in both the crust and the filling to really deepen the flavor and cut the richness. This chocolate tart was inspired by cardamom coffee, a common pairing in India and the Middle East! I made a simple salted chocolate shortbread crust and filled it with a dark chocolate ganache made with coffee and cardamom-infused heavy cream. The salt in this recipe is truly essential and helps round out the flavors in this dessert.

The crust is made with a simple Scottish shortbread cookie recipe. It’s buttery and crunchy, and supremely rich. I love using Scottish shortbread cookie dough for tart crusts because it is so easy to put together and it gives the tart a lot of structural integrity since it’s pretty stiff.

I topped my tart with strawberries, blood oranges, blueberries, edible flowers, and crushed pistachios. You can totally leave the tart as it is or decorates it with whatever fruit you enjoy. Next time I make this tart I plan on using pomegranates.

Cardamom and Coffee Chocolate Tart

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• Author: Milk and Cardamom
• Total Time: 25 minutes
• Yield: 9 1x
• Diet: Vegetarian

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Description

Simple salted chocolate shortbread crust and filled it with a dark chocolate ganache made with coffee and cardamom-infused heavy cream.

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Ingredients

Units USM Scale 1x2x3x

SALTED CHOCOLATE SHORTBREAD CRUST

• 1/2 cup all purpose flour
• 1/3 cup white rice flour
• 1/3 cup almond meal
• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 5 tbsp unsalted butter, room temperature

CARDAMOM COFFEE GANACHE

• 1 1/2 cup heavy cream
• 3 tbsp coffee grounds
• 1 tbsp cardamom pops, slightly crushed
• 12 oz dark chocolate
• 1/4 tsp salt

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Instructions

Salted Chocolate Shortbread Crust

1. Pre-heat oven to 350°F.
2. Add all-purpose flour, rice flour, almond meal, cocoa powder, sugar, and salt into a bowl and whisk well. Add butter and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
3. Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
4. Dock the crust with a fork and bake for 15 minutes. Cool completely.

Cardamom Coffee Ganache

1. Add heavy cream, coffee, and cardamom to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.
2. Add chocolate into a large bowl and strain the heavy cream over the chocolate. Add salt and let six for 3 minutes. Mix well until you have a smooth ganache. If the mixture cooled down and the chocolate isn’t melting, you can place the bowl onto a double boiler or pop it in the microwave for 15 seconds and mix until smooth.

Assemble

1. Pour the ganache into the cooled tart shell and refrigerate for 3-4 hours.
2. Decorate with berries and nuts. Keep in the fridge until ready to serve!

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: French, Indian

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