Coffee and praline tart

by | Jan 18, 2018 | Pastry, Tarts | 0 comments

Coffee and praline tart: this recipe combines classic tastes that, together, match very well.
Coffee and praline tart, here are the ingredients for a gorgeous recipe.
The tart is composed of a pate sucrée filled with a hazelnuts and cocoa filling, above, a thin layer of coffee namelaka.
And to finish a bavarian hazelnut praline.
To realization and to assembly are very simple … .so come on, go in the kitchen … I want to see your tarts.

coffee and praline tart

Coffee and praline tart

Coffee and praline tart

Coffee and praline tart

Yield: 6

Ingredients

Cocoa Pate sucrée

  • 1.5 cups (187 g) pastry flour
  • ¼ cup (23 g) almond meal
  • ½ cup + 1.5 tbsp (75 g) icing sugar
  • ½ cup (1 stick) (112.5 g) soft unsalted butter
  • 1 small whole egg, (35 g)
  • a pinch of salt
  • a scant 1/8 cup (12.5 g) cocoa powder

Hazelnuts and cocoa filling

  • 3 tbsp (40 g) soft unsalted butter
  • 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  • 6.5 tbsp (40 g) hazelnut meal
  • 1 small whole egg , (40 g - 1.5 oz)
  • 1/16 cup (8 g) cocoa powder
  • chopped hazelnuts

White chocolate and coffee namelaka

  • 3 tbsp (50 g) 3 tbsp (50 g) whole fat milk
  • 1.25 g gold gelatin sheets, (0.47%)
  • 3 oz (85 g) white chocolate
  • ½ cup less a scant tbsp (100 g) ½ cup less a scant tbsp (100 g) heavy cream
  • 2 tsp instant coffee
  • ½ tsp coffee extract

Hazelnuts praline paste bavarois

  • 1/3 cup + 1 tbsp + 2 tsp (111 g) whole fat milk
  • 2 tbsp + ½ tsp (34 g) superfine granulated sugar
  • 2 large (35.5 g) egg yolks
  • 1 tbsp + 1 tsp (23 g) hazelnuts praline paste, (I used Valrhona)
  • ½ cup less 1 tsp (111 g) heavy cream
  • 3.3 g gold gelatin sheets , (1.07%)

Instructions

Cocoa Pate sucrée

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almomd meal and sifted icing sugar.
  2. Add lightly beaten whole egg and mix to combine.
  3. Add the sifted flour with salt and mix just to combine.
  4. Flatten the dough into a round disc, wrap in cling film and refrigerate for 12 hours.

To line the pastry ring

  1. Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
  2. Roll the dough gently until you have an even 2mm thickness.
  3. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  4. Using the knife, remove the overhanging pastry.
  5. Prick the base with a fork and refrigerate for 2 hours.

Hazelnuts and cocoa filling

  1. In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
  2. Add all other ingredients and mix to combine until well incorporated.

To bake

  1. Heat fan oven to 320 F - 160°C.
  2. Bake the tart shell for 16 minutes and let cool a few minutes.
  3. Pour the hazelnuts and cocoa filling in a pastry bag and fill the shell half full, smooth the top, sprinkle the surface with chopped hazelnuts and bake for 16 minutes.
  4. Let completely cool.

White chocolate and coffee namelaka

  1. Soak gelatin sheets in cold water.
  2. Melt the chocolate.
  3. Heat the milk until 160F - 70°C, add glucose, instant coffee, coffee extract, wringed gelatin sheets and stir to combine.
  4. Pour the hot mixture over the chocolate in 3 batches and mix well after each addiction.
  5. Add cold heavy cream and blend with a hand blender.
  6. Pour the namelaka over the hazelnuts and cocoa filling and set aside (or freeze).

Hazelnuts praline paste bavarois

  1. Soak gelatin sheets in cold water.
  2. Bring the milk to a boiling point.
  3. In a small saucepan, mix egg yolks with sugar until combined.
  4. Pour the hot milk over yolks/sugar mixture, pass through a strainer, then cook over a low heat until 180F (82°C), stirring constantly.
  5. Out of the heat, add wringed gelatin sheets and stir to melt.
  6. Add pistachio paste and blend with a hand blender until smooth.
  7. When the mixture reaches 80F (25°C), add whipped cream, in 2 or 3 batches.
  8. Pour the mixture into the bubble mould (Bubble crown Silikomart) and freeze.

To assemble and to serve

  1. Remove the frozen bavarois from the mould, spray with chocolate cocoa butter
  2. So, lay the bavarois over the namelaka, and refrigerate for 4 hours.
  3. (If you have frozen the tart as well, refrigerate for 8 hours).
  4. Before serving, garnish the center of the tart with dark crispearls and finely chopped hazelnuts.

Notes

Namelaka: you will have 2 oz (60 g) leftovers.
Bavarois :1 coffee cup leftovers.

Coffee and praline tart

Coffee and praline tart

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