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Spring and A Dark Chocolate Mocha Maple Tart

Hello luvs. πŸ™‚ I can’t thank you enough for your kind comments, emails and messages you flooded me with yesterday. You mean so much to me and your words and love have helped me through this overwhelming and daunting time.

A good sleep does wonders and I’m feeling much better about things today. Life is still scary and unknown but my heart is at rest. I don’t know what the future holds for me but I’m excited to find out. Big hugs to you and thanks again for your kindness.

I came home from work this week to find the bush outside my door absolutely covered in these cheery yellow blossoms. They were such a sunny contrast to the incessant rain we’ve had lately, and brought my neighbor lady out for a chat and a tour of her latest blossoms. πŸ™‚

My doctor said it will take another week or so for me to recover from this Ecoli business, so this weekend will be one of naps and resting. I’m looking forward to it so much. I stopped by the library and have audio books (Rainbow Valley and Mrs. Pollifax), old movies (Zorba the Greek and Monkey Business), and a few new books (The Dragon’s Apprentice and King Zog) to make my recovery delightful.

I will also have this decadent Dark Chocolate Mocha Tart with a lovely Maple Crust to celebrate being a few days closer to getting a whole lot better. In the past I’ve made it with regular cocoa, but this time I tried Hershey’s Special Dark Cocoa and ohhhh mercy!! The filling is silky smooth and melts on your tongue with a lingering finish of rich, dark chocolate and a hint of coffee. Bliss!

What are your plans this weekend? What is your ideal dessert to spoil yourself with?

One more big hug and much love to you.

Dark Chocolate Mocha Tart with Maple Crust

Ingredients for Crust:

1 stick butter, melted
1/4 cup sugar
pinch salt
1 tsp maple flavoring
1 cup whole-wheat flour

Ingredients for Filling:

1/4 cup Hershey’s Special Dark Cocoa
1 cup coconut milk
6 Tbsp sugar
1 1/4 tsp instant instant coffee or espresso powder
1/2 tsp vanilla extract
1 large egg, lightly beaten

Directions for Crust:

  1. Preheat oven to 350 degrees F
  2. Mix butter, sugar, salt and maple flavoring in medium bowl. Add flour mix until just blended. Don’t worry if dough seems too soft.
  3. Press all of the dough evenly into bottom and sides of 9-inch tart pan with removable bottom.
  4. Bake 20-25 minutes, or until crust is deep golden brown.

Directions for Filling:

  1. While crust is baking, place butter, sugar, cocoa powder and coconut milk in a medium saucepan and cook over medium heat, stirring, until mixture is blended, smooth and begins to simmer around edges.
  2. Remove from heat and stir in espresso powder and vanilla.
  3. Just before crust is ready, whisk egg thoroughly into hot chocolate mixture.

Directions for Tart:

  1. Pour filling into hot crust and return to oven. Turn off heat.
  2. Leave tart in oven until it quivers like soft Jell-O in the center when the pan is nudged, about 10-12 minutes. Cool on a rack.
  3. Serve the tart warm or at room temperature.

 




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barbara - Glad you are feeling a bit brighter today Krista. The tart looks wonderful.

isabelle - it looks delicious … and the Indian fabric at the back is beautiful too !!

Zita - This chocolate tart looks amazing! I need to bake it.

This weekend I’m going to see my parents in my hometown and start planning our Paris holiday! We’re going next Thursday! Yahooo!

William H. Stoneman - I always have craved the C vitamin…that comes with CHOCOLATE!! …the other vitamin.

Corinne @ Gourmantic - Nothing like chocolate to make a girl feel good πŸ™‚

Rosa - That tart looks divine! What a wonderful treat…

I am so happy that spring has arrived.

Cheers,

Rosa

Bluegreen Kirk - Man that dark chocolate mocha tart looks so tempting!

Mary - Your tart looks wonderful. I do hope you are completely better soon. It sounds like you’ve had a nasty time of it. Have a great weekend. Blessings…Mary

Angela - Oh my God, see this is the kind of post and photos I cannot watch when I’m so craving chocolate!

Joanne - What you certainly need to get better is some rest and relaxation…and of course chocolate! Oh look, it sounds like you’ve got both things covered. I hope you feel better soon love! This tart looks beyond fantastic.

Glenna - My ‘go to’ treat is my recipe for Katharine Hepburn’s Brownies. After several trial batches, I’ve perfected the results to how I love them: chewy sides and bottom; shiny, crackly top; and slumped, gooey insides with intense chocolate flavor. I enjoy them with a cup of Murchies Apricot Tea.

hila - I hope you feel all better soon! I’m sorry to hear you’ve been having a hard time.

Lael Hazan - I love the picture of the flowers in bloom bringing the promise of spring. I too know what it is like to have doors unexpected slam in ones face. It is frustrating, tear producing; and makes me want to revert to three years of age and throw a tantrum. However, in our culture, we are told “no whining” and to “buck up”. I’m finding that taking a bit of alone time to truly experience the rage and “unfairness” helps me move past it faster than pretending it never happened and just going on. I’m glad you wrote your last post, and am even more pleased that you have discovered that sleep and something chocolate shared with friends is the best medicine for whatever ails.

Although not my favorite sweet, my oldest daughter is STILL on her finding the best red velvet cake recipe obsession. This week she is making it with beet juice instead of food coloring. How long can this go on?

Alina - Dear Krista,
I wish you a prompt recovery.This is the tart my son has been asking for, Thank you so much for this amazing and yet simple recipe.
Love

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