If you are looking for an impressive and gorgeous dessert, without being overly complex, this contemporary tart is the answer. The delicate sweetness of almond, the bright citrus notes of orange, and the bold character of coffee come together in an intriguing interplay of textures. A harmonious balance of aromatic profiles and mouthfeel, crafted to delight from the very first bite.
Shortcrust pastry
1 cup + 1 tbsp (135 g ) pastry flour
1/3 cup (40 g) cornstarch (Maizena)
3 tbsp (20 g) almond meal
A pinch of salt
1/2 cup + 1 tbsp (70 g) icing sugar
5 tbsp (70 g) unsalted cold diced butter
40 g whole egg, room temperature
1.3 g orange zest (organic)
Almond sponge
4.5 tbsp (65 g) soft unsalted butter
1/2 cup (65 g) icing sugar
2/3 cup (65 g) almond meal
65 g whole eggs, room temperature
1 tbsp (10 g) cornstarch (Maizena)
A pinch of salt
A few drops bitter almond extract
1/4 cup (30 g) sliced almonds
Orange and white chocolate ganache
120 g (8 tbsp + 1 tbsp) fresh orange juice, sifted
2.45 g orange zest (organic)
260 g white chocolate 35% cocoa solids, Ivoire Valrhona
1/2 tbsp (12.5 g) invert sugar or honey
0.5 tbsp (10 g) cold diced unsalted butter
Whipped coffee cream
3/4 cup less 1 tablespoon (180 g) mascarpone cheese
3 tbsp (65 g) chilled sweetened condensed milk
1/2 cup + 1 tbsp (130 g) whipping cream (35% fat)
2.5 tsp (4.5 g) instant coffee
3 tsp (10 g) icing sugar
Extra
Orange marmelade
Gold leaf
Chocolate-covered coffee beans
Shortcrust pastry small round discs
METHOD
Shortcrust pastry
In the bowl of a stand mixer fitted with paddle attachment, pour all the sifted powders with orange zest.
Add cold butter and mix until you get a sandy mixture.
Add the egg and mixx until combined.
Between 2 sheets of baking paper:
roll 150 g of the dough for the tart base, 3 mm thick
roll 225 g of the dough for the tart edges, 4 mm thick,
Refrigerate for 12 hoours.
The day after, line an 8 inches greased fluted tart ring with shortcrust pastry.
Refrigerate for 2 hours, then freeze.
To bake
Heat fn oven at 320F – 160°C.
Blind bake the tart shell for 18 minutes on a perforated baking tray with a perforated silicon mat.
Remove from the oven, lat cool for a few minutes, then prepare the almond sponge.
Almond sponge
In a bowl, combine with a rubber spatula the butter with sifted icing sugar and almond extract.
Gradually add the eggs and combine with a whisk.
Add the sifted almond meal with cornstarch and salt and mix until you get a smooth mixture.
Pour the sponge mixture into a pastry bag.
Brush the bottom and the edges of the tart shell with the marmalade (20/25 g), pipe 225 g of almond sponge, smooth the surface with a small spatula, cover with sliced almonds and bake for 20 minutes.
Out of the oven, let cool, then remove the pastry ring.
Orange and white chocolate ganache
Melt the chocolate.
In a small saucepan, heat the orange juice with invert sugar and zest until 140F – 60°C.
Pour the juice over the chocolate in 3 batches and mix with a rubber spatula after each addiction.
Transfer the ganache in a jug and mix with a hand blender until smooth and shiny.
Pour the ganache into the tart shell and refrigerate until set.
Whipped coffee cream
Heat 2 tbsp of whipping cream and dissolve the instant coffee.
Refrigerate until cold.
Pour all the ingredients into the bowl of a stand mixer fitted with whisk attachment (the coffee cream as well) and whip not too firm.
To assemble
Pour the coffee whipped cream into a pastry bag and pipe all the surface of the tart shell.
To serve
Garnish with chocolate-covered coffee beans, shortcrust pastry small round discs (from leftovers), gold leaf and serve.
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