HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Mocha Macaroon Tart Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 tbsp. vegetable oil 1 cup toasted sliced almonds 1 cup sugar 1 tbsp. all purpose flour 1 tsp. instant coffee powder 1 large egg white + 1 tbsp. egg white 2 tsp. vanilla extract Dark Chocolate Filling: 5 tbsp. heavy or whipping cream 2 tbsp. butter 1 tbsp. light corn syrup 1 tbsp. instant coffee powder 6 ounces semisweet chocolate, chopped White Chocolate Filling: 4 1/2 tbsp. heavy or whipping cream 1 1/2 tbsp. light corn syrup 1 tbsp. instant coffee powder 12 ounces chopped white chocolate 1 1/2 tbsp. sour cream Directions For Crust: Preheat oven to 350 degrees. Line a 9 inch tart pan with removable bottom with foil. Brush foil with oil. Combine almonds, sugar, flour and coffee powder in a food processor. Process until finely ground. Add egg white and vanilla and blend until dough almost forms a ball. Press into bottom of prepared pan with wet fingertips. Bake about 14 minutes until crust is dry and firmed. Cool. For Dark Chocolate Filling: Combine cream. butter, corn syrup and coffee powder in a medium saucepan. Bring to a simmer, stirring occasionally. Add chocolate and whisk until smooth. For White Chocolate Filling: Combine cream, corn syrup and coffee powder in a large saucepan. Heat to a simmer. Add chocolate and stir until smooth. Whisk in sour cream. Drop chocolate filling alternately with white chocolate filling by the 1/4 cupful onto cooled crust. Swirl together with the tip of a knife. Freeze 1 hour. Remove tart from pan. Invert and peel off foil. Let stand 30 minutes at room temperature. Cut into wedges and serve with whipped cream if desired. Serves 12 to 16. Related Recipes •   Cafe Mocha Mudslide •   Chocolate Pecan Tart •   Amazingly Easy Caramel Apple Pecan Tart •   Lemon Tart with Coconut Crust •   Lemon-Berry Tart •   Chocolate Turtle Tart •   Honey Roasted Caramel Peanut Tart •   Irish Lemon Tarts •   Chocolate-Strawberry Heart Tarts •   Mocha Cream Pie •   Cheesecake Fruit Tart •   Quick Peanut Butter Tarts •   Do Ahead Lemon Tarts with Cream Cheese Crust •   Mocha Cooler •   Almond Cheesecake Tart •   Chocolate-Dipped Double Coconut Macaroon Cookies •   Fudge Macaroon Bars •   Quick Apple Puff Tart •   Quick Malted Mocha Milk Shake •   Quick French Apple Tart View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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