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
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
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almomd meal and sifted icing sugar.
- Add lightly beaten whole egg and mix to combine.
- Add the sifted flour with salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 12 hours.
To line the pastry ring
- 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).
- Roll the dough gently until you have an even 2mm thickness.
- 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.
- Using the knife, remove the overhanging pastry.
- Prick the base with a fork and refrigerate for 2 hours.
Hazelnuts and cocoa filling
- In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
- Add all other ingredients and mix to combine until well incorporated.
To bake
- Heat fan oven to 320 F - 160°C.
- Bake the tart shell for 16 minutes and let cool a few minutes.
- 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.
- Let completely cool.
White chocolate and coffee namelaka
- Soak gelatin sheets in cold water.
- Melt the chocolate.
- Heat the milk until 160F - 70°C, add glucose, instant coffee, coffee extract, wringed gelatin sheets and stir to combine.
- Pour the hot mixture over the chocolate in 3 batches and mix well after each addiction.
- Add cold heavy cream and blend with a hand blender.
- Pour the namelaka over the hazelnuts and cocoa filling and set aside (or freeze).
Hazelnuts praline paste bavarois
- Soak gelatin sheets in cold water.
- Bring the milk to a boiling point.
- In a small saucepan, mix egg yolks with sugar until combined.
- Pour the hot milk over yolks/sugar mixture, pass through a strainer, then cook over a low heat until 180F (82°C), stirring constantly.
- Out of the heat, add wringed gelatin sheets and stir to melt.
- Add pistachio paste and blend with a hand blender until smooth.
- When the mixture reaches 80F (25°C), add whipped cream, in 2 or 3 batches.
- Pour the mixture into the bubble mould (Bubble crown Silikomart) and freeze.
To assemble and to serve
- Remove the frozen bavarois from the mould, spray with chocolate cocoa butter
- So, lay the bavarois over the namelaka, and refrigerate for 4 hours.
- (If you have frozen the tart as well, refrigerate for 8 hours).
- 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.
0 Comments