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Chocolate tart with mixed nut crust

I have a question from "The Baking Sheet" Vol. XXII, No. 6, Holiday 2011 on page 30. The recipe for chocolate tart with mixed nut crust call for 1 T. instant ClearJel and 1 T. coffee (I am assuming since it doesn't say coffee granules,it means liquid coffee)in the list of ingredients for the nut crust, but when I read the directions, it doesn't say when to add them. I am assuming they both should be added at the end of the list of ingredients and mixed well before the crust is pressed into place. Is this correct or have I missed something? Please let me know as soon as possible as I want to make this recipe for a dinner I am having this Friday. Thanks so much, PatC

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mrscindy
  • Reply by mrscindy on February 07, 2012 at 8:47 am
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PatC, I would be tempted to call the bakers hotline for an answer. All of us would be like you, guessing!

~Cindy

swirth
  • Reply by swirth on February 07, 2012 at 9:08 am
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You could send an email to the BakingSheet author and she'll help you:

susan.reid@kingarthurflour.com

SusanReid
  • Reply by SusanReid on February 07, 2012 at 10:06 am
  • badge: King Arthur Baker

PCGaines: I'm so sorry that wasn't clear. Here's the deal: the Instant ClearJel and coffee (yes, liquid) are in the tart to help the shell hold itself together. Since the ground nuts are mostly fat, I needed to give the structure a little boost. The ClearJel can go right in with all the other ingredients; I'd add the coffee (or egg white) last.

I hope this is helpful to you. Susan.

pcgaines
  • Reply by pcgaines on February 07, 2012 at 3:19 pm
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Thank you Susan,
That is what I thought, but I wasn't sure and I probably wouldn't have added the coffee at the end, instead I would have added it at the same time as the other ingredients, so thanks for the save! But now I feel confident and I plan to bake this dessert this coming weekend. I love KAF; this kind of help is invaluable. pcgaines

pcgaines
  • Reply by pcgaines on February 12, 2012 at 4:17 pm
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Well the week-end is over and I made the chocolate tart! It was strange to me because there was no flour in the crust. My mother-in-law always made a pecan crust for her custard pies and she used flour, which I became familiar with doing. But as interesting as this was, it was easy to make and work with, but it was very hard to remove from the tart pan and it did pull away in several places. The filling was more like a fudge in consistency and I had to use my pasty roller in order to get it spread evenly. I also used some peppermint crunch to cut the chocolate as it was very strong. I served it last night with whipped cream and a chocolate leaf cookie garnish and it was very well received. All it all I would make it again, now that I am familiar with its components and how they go together. KAF is the best for instant help; you are my few BFF.