Name: Plant-Based Chocolate-Espresso Tart
Total time: PLACEHOLDER
Ingredients: 1 recipe recipe , fully baked and cooled; 10½ ounces (298 grams) bittersweet chocolate , chopped fine; ¼ cup (1¾ ounces/50 grams) sugar; ¼ teaspoon table salt; ¾ cup boiling water; 6 tablespoons (2⅔ ounces/76 grams) sugar; ¼ cup ice water; 4 teaspoons instant espresso powder; Unsweetened cocoa powder (optional)

Why This Recipe Works

“Showstopping” and “dead-easy” are terms rarely used to describe the same dessert. But this pull-out-all-the-stops chocolate tart with a dreamy espresso “meringue” is so elegant and sophisticated, yet so simple, that even we science-based test cooks thought it must be magic. We started with our vegan tart dough, which we rolled out to fit the tart pan; docking it and baking it with pie weights kept it in good shape. Next, we made the simplest “water ganache,” an emulsion of chocolate and hot water (instead of the usual heavy cream) that became smooth and silky with a little whisking, set up beautifully glossy at room temperature, and sliced like a dream. Finally, the crowning touch: a three-ingredient espresso “meringue” inspired by Dalgona coffee. Instant espresso crystals, when dissolved in water with sugar and then whipped, created a billowy, glossy foam that could be piped or dolloped as an elegant decoration.

Before You Begin

We had the best results using a stand mixer to whip the topping; you can skip the topping if you like and just dust the tart with cocoa powder or confectioners’ sugar, or add a dollop of Coconut Whipped Cream or dairy whipped cream. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Not all brands of bittersweet chocolate are vegan, so check ingredient lists carefully. We used bittersweet chocolate with 60 to 70 percent cacao for the filling (higher-percentage cacao will set faster).

Instructions

for the filling

Place chocolate, sugar, and salt in bowl. Pour boiling water over chocolate mixture and let sit for 30 seconds, then whisk until mixture is completely smooth. Transfer filling to cooled tart shell, popping any large bubbles that form with a toothpick, and let tart sit at room temperature until chocolate is set, at least 2 hours and up to 24 hours. (Do not refrigerate or crust will become hard.)

for the optional topping

Using stand mixer fitted with whisk attachment, whip sugar, ice water, and espresso powder on high speed until soft peaks form, 2 to 3 minutes. Transfer mixture to pastry bag fitted with star tip and pipe decoratively over filling (or use zipper-lock bag with corner snipped off). Dust with cocoa powder, if using, and serve.