Viking Magazine - March 2020 - 16

ĤīğīĨĝİġīġġ ÝĝĮİ
This elegant dessert adds an exclamation point to the end of a meal without being
overly sweet. Infusing the whipping cream with ground coffee enhances the flavor, color
and texture. Serves 10-12.
Crust:
½ cup (1 stick) unsalted butter
¼ cup granulated sugar
¼ tsp. ground cardamom
½ tsp. salt
1 cup all-purpose flour
1 egg yolk
Coffee Whipped Cream:
¾ cup heavy whipping cream
1 Tbsp. finely ground dark roast coffee
¼ cup powdered sugar
½ tsp. vanilla extract
Chocolate Espresso Filling:
6 ounces semisweet chocolate,
broken into small pieces
¼ cup heavy whipping cream
¼ cup brewed hot espresso or
strong coffee
4 ounces sour cream, at room
temperature
For the crust: Mix the butter, sugar,
cardamom and salt together in a stand
mixer with a paddle attachment until
smooth, scraping down sides a couple
of times. Mix in the flour until just
combined. The mixture will be a bit
crumbly. Add the egg yolk and combine
just until the mixture begins to join
together, about 30 seconds. Form the
dough into a flat disc and wrap in plastic
and refrigerate for at least an hour. When
you are ready to bake, preheat the oven
to 350°F and roll the crust to fit an 8- or
9-inch tart (or springform) pan. Press the
dough into the pan to fill in the corners
and the sides. Place the crust in the
freezer for 10 minutes to set up a bit and
then line the crust with parchment paper
and pie weights. Bake for 20 minutes
and then gently remove the parchment
and pie weights and bake another 15-20
minutes until the crust is golden brown.
Cool on a cooling rack. The crust needs to
be completely cooled before adding the
filling.
For the coffee whipped cream: In a small
saucepan over low heat, stir the ground
coffee into the ¾ cup of whipping cream
and warm just until bubbles form on the
edges. Remove from heat and allow the
mixture to steep for 30 minutes. Then
strain through a fine mesh strainer and
chill in the refrigerator while you make
the filling.
For the chocolate espresso filling:
Put the chocolate in a heat-proof bowl.
Heat the ¼ cup cream and ¼ cup brewed
espresso or coffee and pour over the
chocolate. Stir with a spatula until the
chocolate is melted. If the chocolate
doesn't completely melt, put the bowl
over a saucepan of gently simmering
water to facilitate melting. When the
chocolate mixture is silky, fold in the sour
cream until the mixture is smooth and
then spread into the cooled tart shell.
Chill the tart in the refrigerator while you
prepare the whipped cream.
Assemble the tart: In a mixing bowl
with a whisk attachment, whip the
coffee-infused cream with powdered sugar
until it forms soft peaks. Dollop the cream
over the top of the cooled chocolate filling.
Refrigerate until ready to serve.
ğġĠīġġ ĳĥİĤ
ĝĮĠĝĩīĩĝĮīĪ
ǿjīĨĠġĪ ¦ĥĨħ
This Nordic twist on the trendy
beverage " golden milk " is
made with tumeric and Indian
spices, offering color, warm
flavors and a powerful boost of
antioxidants. Serves 2.
Golden Milk:
1 cup whole milk
6 cardamom pods, crushed
½ tsp. saffron threads
1-inch cinnamon stick
tsp. ground turmeric
A pinch of fresh ground black
pepper
1 Tbsp. sugar
8 ounces strong brewed
coffee, espresso or
cold press coffee, chilled
Ice
Pour the milk to a small
saucepan and add all the
spices and sugar. Simmer over
low heat for 10 minutes. Cover
and let the mixture steep for
20 minutes. Strain the spices
out of the milk with a fine
strainer and store the flavored
milk in a covered glass jar in
the refrigerator.
To serve the iced coffee, fill
two glasses with ice and pour
the cold coffee over ice. Gently
pour the golden milk over the
top of the drink and enjoy.
cĥĪĠ ĩīĮġ ĮġğĥĬġį ĝİīĪį īĢ ®īĮĳĝĵį ĮġğĥĬġ ĞīĴ ĝİ įīĪįīĢĪīĮĳĝĵğīĩ
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Viking Magazine - March 2020

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