Living the sweet life
A treat that's bound to satisfy your sweet tooth, the W15 Signature Mocha Tart is an all-time favourite made with our own unique flair.
Are you searching for a sweet treat on your adventure through the coast?
The W15 Signature Mocha Tart is a sensory journey for your palate with its layers of texture and the sublime combination of hot and cold that's bound to leave any dessert aficionado thoroughly satisfied. From the soft, freshly made mocha tart to the homemade ice cream, each element of this dish is created with meticulous planning to make a perfectly balanced dessert.
How to make your own mocha tart:
- 1 cup flour
- 3 Tbsp cold water
- ½ tsp cider vinegar
- 1 Tbsp powdered sugar
- ¼ tsp salt
- 2 Tbsp vegetable shortening
- 2 Tbsp butter
- 3 Tbsp cold butter, cut into chunks
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 1 cup whole milk
- 1 ¼ tsp instant espresso powder
- ½ tsp vanilla extract
- 1 extra-large egg, lightly beaten
Preheat the oven to 350°F. To make the crust, whisk together ¼ cup of the flour, water, and vinegar in a small bowl.
In a medium bowl, combine the remaining ¾ cup of flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until the size of coarse meal. Add the water-vinegar mixture, and toss with a fork until all of the flour is moistened.
Gently press into a 4-inch circle on a large piece of plastic wrap. Top with another large piece of plastic wrap, and roll dough into a 12-inch circle. Place on a baking sheet and freeze for 10 minutes.
Remove 1 sheet of the plastic wrap. Let dough stand for 1 minute or until pliable. Fit dough, plastic-wrap-side up, into a 9-inch shallow pie plate or tart pan. Line the bottom of the dough with a piece of foil. Top with pie weights or dried beans.
Bake for 20 to 25 minutes, or until the crust is golden brown. Meanwhile, for the filling, combine butter, sugar, cocoa powder, and milk in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from heat and stir in espresso powder and vanilla.
Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.
Remove the foil and pie weights. Leaving the pan in the oven, carefully pour the filling into the hot crust. Close the oven door and turn off the oven. Leave the tart in the oven until it jiggles just slightly in the center when the pan is nudged, about 10 to 12 minutes.
Cool for at least 20 minutes on a wire rack. Serve warm or at room temperature.
W15 Weligama is one of the most sought-after dining locations on the island, serving some hearty and scrumptious dishes drawing inspiration from both local and international cuisine. From tropical cocktails to all-time favourites to fiery local dishes, W15 Weligama serves an exquisite feast in the company of the beauty of the ocean.
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