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Claudia Fleming recipe

Has anyone made Claudia Fleming's White Chocolate Espresso Tart (from her book, The Last Course)? I'd be curious to hear how it came out and if you'd recommend it. Thanks!

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  1. sorry no, but if you do end up making it, PLEASE post a response. i've considered making it in the past. i'm sure its good. everything else i've made from that book was! (especially the chocolate caramel tarts)

    1. Will do. Incidentally...besides the chocolate caramel tarts, what else have you made that has turned out well? Thanks!

      3 Replies
      1. re: dag556

        The chocolate brownie cookies are a delight. And those chocolate caramel tarts are a wonder.

        1. re: dag556

          The Guinness Stout Cake, which we combined with a blood orange compote, was stellar. I've been thinking about that cake for the past 2 years.

          1. re: AppleSister

            Forgot about that one but it really is good!

        2. Dag! No,but if you send me the recipe I promise to make it and let you know! It sounds "to die for". If you're up to it my email is amblitz61@aol.com

          3 Replies
          1. re: pixlpi

            I'll see if I can send you the recipe tonight. From what I remember, it involves steeping espresso beans in cream and then straining the cream to impart espresso flavor while keeping the cream white. I'll try to copy it later for you.

            1. re: dag556

              Thanks Dag, It really sounds amazing. I know it's a pain to type out arecipe online. But, if you do I promise to follow thru....... Pixlpi

              1. re: pixlpi

                Will do -- tonight! As it turns out, I *too* will be making it this weekend...so I'll keep you posted!

          2. I just glanced at it, looks like just some whipped white chocolate cream in a cookie crust. I have made similar things, but not CF's. Make sure you chill the white chocolate mixture very thoroughly before whipping, be careful not to overwhip, and make sure the tart shell is completely cool before filling. If you want to fill it farther ahead than a few hours, you might want to paint the crust with some melted chocolate to prevent sogginess.

            1. I haven't made that one either, however I have made the lemon-lime souffle tart, macadamia nut tart, pistachio-nut brittle, sugar and spice doughnuts, butterscotch custards, vanilla and espresso shortbread, triple creme tart, chocolate espresso terrine and chocolate brownie cookies. All with great success. Her recipes are true to form. I didn't care for the triple creme tart because it's not my thing, but the recipe worked well.

              White chocolate and espresso are a match made in heaven. Let me know how it turns out!

              Claudia Flemming Rocks!

              1. Well, I made the tart for a dinner party last night. In the end I thought it was good, not great. I thought the filling was a bit too subtle. Claudia says she often finds white chocolate too sweet, so she counters the sweetness with more bitter flavors like espresso and chocolate. But with only 3oz white chocolate, I think the white chocolate flavor got lost and the filling ended up being less sweet than I would have liked. The crust was wonderful, though, and the entire tart was eaten up. But with so many other fabulous recipes out there (including other ones in Claudia's book), I don't think I'd make this again.

                1 Reply
                1. re: dag556

                  Dag, I started the recipe after I read your post. Since you said it was bland, I added an oz more white chocolate and will use some vanilla, and/or maybe some Kahlua. Hopefully, it will still "whip"! Thanks for taking the time to send the recipe - I'll let you know if my new version flopped. The filling sure does taste good at this stage- like coffee ice cream! Pixlpi

                2. I've made the Rosemary Pinenut Tart, Yogurt Sorbet and the cornmeal biscotti with anise, rosemary and orange. All three turned out very good. The book is written well and has renewed my interest in baking.

                  1 Reply
                  1. re: free sample addict aka Tracy L

                    Interesting. I made the Rosemary Pinenut Tart and felt like, in the end, I would prefer a straightforward pecan pie. It seemed like a riff on that that wasn't as good the original.

                  2. Candy made the white chocolate espresso tart over the weekend, to rave reviews.

                    Despite the difficulty of the crust, that tart was wonderful. I,too, find white chocolate too sweet, since it's mostly fat and sugar, but the espresso really made it a delight and the texture of the filling is splendid. I stood in her kitchen and watched people stand and talk and chop off little bits to get more of it. I will make it myself in the future, but I'll use a different recipe for the crust.