Chocolate-Espresso Tart

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.