Product used in this recipe
Ingredients
For the crust:
2 cups ladyfinger crumbs
7 tbsp unsalted butter, melted
1 tsp vanilla extract
For the chocolate filling:
2 containers Lantana Dark Chocolate Hummus
2 tsp vanilla extract
1 oz Kahlúa coffee liqueur
2 tbsp unsalted butter. melted
¼ cup heavy cream, hot
¾ cup mascarpone cheese (cold)
For the cream:
1 cup mascarpone cheese, cold
1 cup heavy cream
1 oz Kahlúa
¼ cup powdered sugar
For dusting:
¼ cup cocoa powder to dust on top
Instructions
1. Pulse ladyfingers in the food processor. Combine with melted butter and vanilla extract. The mixture should be able to hold together when pressed.
2. Transfer the crust to a 10-inch tart pan and firmly press into the bottom and sides of the pan. Bake at 350F for 10 minutes. Allow the crust to cool while you make the filling.
3. Make the chocolate mascarpone filling by combining Lantana Dark Chocolate Hummus, Kahlúa, vanilla, butter, mascarpone and heavy cream. Mix until well combined and pour into a cooled tart shell. Chill and let it set in the fridge for 2-3 hours.
4. Make the cream topping by combining mascarpone, heavy cream, Kahlúa and powdered sugar in a mixing bowl. Beat with a mixer on medium speed just until firm peaks form. Transfer to a piping bag, and pipe rows of roughly quarter-sized circles of coffee mascarpone cream. Continue until the chocolate filling is completely covered with coffee mascarpone.
5. Place cocoa powder into a fine sieve or sifter. Gently tap the sieve while moving it over the tart to dust the top with cocoa.
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