Capturing all the flavors of an afternoon at the neighborhood coffeehouse (and using both yolks and whites, but in different ways), this glam tart features a biscotti-like crust made of almondy amaretti cookies, smooth espresso filling and "foam" made of soft meringue.

Source: Midwest Living
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Ingredients

For the Amaretti Crust:
For the Cappuccino Custard Filling:
For the Meringue Topping:

Directions

For the Amaretti Crust:
  • Preheat oven to 375°. Lightly coat a 14x4x1/2-inch rectangular (or 10-inch round) tart pan with removable bottom with cooking spray. Set aside.

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  • In a medium bowl, stir together crushed cookies, ground almonds and the 2 tablespoons granulated sugar. Drizzle butter over mixture; toss until evenly coated. Spread mixture in prepared pan; press evenly onto bottom and up sides. Bake for 7 to 8 minutes or until edges are golden. Cool completely on a wire rack. Set aside.

To Make the Cappuccino Custard:
  • In a medium heavy saucepan, combine the 1/3 cup granulated sugar and the cornstarch. Stir in milk, cream and 1/4 teaspoon of the sea salt. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into the 3 egg yolks.

  • Add egg mixture to remaining milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

  • In a small cup, stir together the hot water, instant espresso powder and 1 teaspoon of the vanilla until espresso has dissolved. Whisk into the filling.

  • Pour the hot filling through a sieve into the tart shell; discard solids. Cover tart with plastic wrap, pressing wrap to the surface of the filling. Refrigerate until firm, at least 3 hours or up to 1 day ahead.

Instructions Checklist
Instructions Checklist
To Make the Meringue Topping:
  • In a 3-quart top of a double boiler, combine the 3 egg whites, the 7 tablespoons granulated sugar and the remaining 1/8 teaspoon sea salt. Beat with a mixer on low for 30 seconds. Place pan over boiling water (upper pan should not touch water). Cook, beating constantly on low, for 3 to 5 minutes or until an instant-read thermometer inserted in the mixture registers 160°, stopping beaters and quickly scraping bottom and sides of pan occasionally to prevent sticking. Remove pan from heat. Beat on high until fluffy and holding soft peaks, about 5 minutes. Add the remaining 1/2 teaspoon vanilla; beat until spreading consistency, about 2 minutes.

  • Using a piping bag fitted with a large round or star tip, pipe meringue in 1-inch kisses over the filling. Using a kitchen torch, toast the meringue until deeply golden all over. Alternatively, place the tart pan on a baking sheet, then place under a broiler set to high for 1 minute, watching carefully to prevent burning. Serve as soon as possible for best texture; store leftovers in the refrigerator.

*Shopping tip

Instant espresso powder is very dark and finely ground instant coffee that’s handy for flavoring desserts; find it online or at specialty stores such as Whole Foods Market. You can substitute ordinary instant coffee crystals.

Nutrition Facts

292 calories; 16 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 88 mg cholesterol; 171 mg sodium. 108 mg potassium; 32 g carbohydrates; 1 g fiber; 29 g sugar; 5 g protein; 0 g trans fatty acid; 479 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 0 mg iron;

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