Doubly espresso scrumptious white chocolatecheesecake with swirls of semisweet chocolate cheesecake in acocoa shortbread crust.
Recipe: Marbled Mocha Tart
1/4 cup butter, softened 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup sifted Dutch process cocoa 1 cup all-purpose flour 6 ounces chopped white chocolate 6 ounces chopped semisweet chocolate 1 cup whipping cream 1 tablespoon instant espresso powder
Preheat oven to 375°F (190°C).
In food processor, combine butter, sugarand vanilla and process until smooth. Add cocoa powder and processto blend. Add flour and pulse until mixture begins to hold together.Press mixture onto bottom and sides of 10-inch tart pan withremovable bottom. Pierce bottom all over with fork. Place infreezer 10 minutes. Bake 15 minutes. Set aside to cool.
Place the white and semisweet chocolatein separate bowls.
In saucepan bring cream to gentle boil.Stir in espresso powder. Pour half of hot espresso cream intoeach bowl. Stir until smooth.
Fill tart shell with the semisweet chocolatemixture. On top of the dark chocolate filling, pour five separatepools of white chocolate mixture. Pull tip of knife through fillingsto marbleize. Refrigerate until set.
Makes 12 servings.
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