Decadent Coffee Truffle Tart with Apricots
By: Fiona G. - Keller, TX - 2017 Recipe Contest Submission
"I wanted to create a dessert that was rich, creamy and intense - the ultimate coffee dessert that would cause your tastebuds to perk up and your eyes to roll back in your head. I was looking for a dessert that would help block out the craziness of the world with its deliciousness and I was unprepared to settle for anything less than love at first bite. This tart is a coffee lover's dream with coffee in the crunchy cookie crust, coffee in the rich truffle filling and an extra shot in the sticky coffee sauce. The apricots add a delightful burst of juicy sweetness while the whipped cream topping adds the finishing touch"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Hazelnut Creme Coffee 10 oz. Bag Ground
- 2 tablespoons Door County Hazelnut Creme coffee (use unbrewed coffee, see instructions below)
- 250g/8.8 oz spiced shortbread cookies
- 4 oz unsalted butter
- 4 tablespoons Door County Hazelnut Creme coffee (freshly brewed)
- 1 cup heavy whipping cream
- 8oz dark chocolate
- 4oz unsalted butter
- 1 teaspoon diced chipotle peppers in adobo sauce (optional)
- 1/4 cup Door County Vanilla Creme Brûlée coffee (freshly brewed)
- 1 can condensed milk
- 2 oz dark chocolate
- 15 oz can apricots in syrup (or fresh if available)
- 1/2 cup heavy whipping cream, whipped
1. Grease the base and insides of an 8" or 9" springform pan with butter. Cut an 8" or 9" circle out of parchment paper and place on base of pan.
2. Place cookies in a plastic bag and crush with a rolling pin.
3. Place 2 tablespoons Door County Hazelnut Creme coffee in a coffee grinder and grind to form a fine powder.
4. Melt butter in a medium saucepan. Add cookie crumbs and coffee powder to melted butter and mix well.
5. Spoon mixture into springform pan and press down with the back of a spoon. Refrigerate crust until ready to use.
6. Place whipping cream in a medium saucepan and heat for approx. 5 minutes. When close to boiling point, remove from heat.
7. Brew a small cup of Door County Hazelnut Creme coffee.
8. Chop chocolate and butter into small pieces and place in a bowl. Pour cream and brewed coffee into bowl with butter and chocolate and stir well to form a rich ganache.
9. If you're feeling adventurous add a teaspoon of diced chipotle peppers in sauce (be sure to pulverize the peppers prior to adding them to mix).
10. Allow ganache to cool for a few minutes then, before it becomes firm, whisk for a minute to lighten the texture. Pour ganache over cookie crust and refrigerate for at least 40 minutes.
11. While tart is cooling prepare fudge sauce, brew Door County Vanilla Creme Brûlée Coffee to produce the most intense creme brûlée flavor.
12. Place condensed milk, brewed coffee and chocolate in a small pot and cook on medium heat for approx. 5 minutes, stirring occasionally until chocolate melts (do not boil). Remove from heat and set aside to cool.
13. When ready to serve, drain apricot halves (if using canned fruit) and place on top of tart.
14. Serve with freshly whipped cream and a drizzle of coffee sauce.