Chocolate and coffee tart……a gorgeous and stunning tart, with typical flavors that never disappoint.
A dark chocolate crémeux, a cocoa biscuit and a soft fluffy coffee whipped ganache…..
Chocolate and coffee tart, the perfect dessert for the international coffee day……Can you give up?
Chocolate and coffee tart
Yield:
8
Ingredients
Short crust pastry
- 1 1/4 cups (155 g) pastry flour
- 3 tbsp (20 g) almond meal
- 5 tbsp (70 g) soft unsalted butter
- scant 1/2 cup (60 g) icing sugar
- 35 g whole egg
- 1.5 g salt
- zest from 1 lemon
Cocoa biscuit
- 1 medium (50 g) whole egg
- 1 tbsp + 1 tsp (20 g) superfine granulated sugar
- 1 tbsp (12.5 g) honey
- 3 tbsp (17.5 g) almond meal
- 2 generous tbsp (20 g) all purpose flour
- 1.5 g baking powder
- 2 tsp (5 g) cocoa powder
- 0.5 g salt
- 1 tbsp + 1 tsp (20 g) heavy cream
- 1 tbsp (12.5 g) melted unsalted butter
Coffee whipped ganache
- 1/3 cup + 2 tsp (80 g) heavy cream , (I)
- 2.8 oz (80 g) white chocolate, Opalys Valrhona
- 1/2 cup less 1 tsp (120 g) heavy cream (II), (II)
- 4 tsp (6 g) instant coffee
Dark chocolate crémeux
- 1/2 cup + 2 tbsp (145 g) full fat milk
- 1/2 cup + 2 tbsp + 1.5 tsp (145 g) heavy cream
- 2 tbsp (30 g) superfine granulated sugar
- 3 medium (55 g) egg yolks
- 5,5 oz (155 g) dark chocolate, 70%, Guanaja Valrhona
Extra
- Mycryo cocoa butter
- Dark Crispearls
Instructions
Short crust pastry
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and grated lemon zest.
- 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 6/8 hours.
- The day after, roll the dough until you have an even 3 mm. thickness.
- Gently ease the dough into the sides of the ring (8 inches in diameter and 1 inch in high) and remove the overhanging pastry.
- Prick the base with a fork and refrigerate or freeze for 3 hours.
- Heat fan oven at 320F - 160°C and bake the tart shell for 22 minutes.
- Out of the oven, sprinkle with cocoa butter and set aside.
Cocoa biscuit
- Heat fan oven at 305F - 150°C.
- In a mixing bowl, sift all the powders, but the sugar.
- In another mixing bowl, whisk eggs with sugars.
- Add sifted powders and heavy cream.
- Then add warm melted butter and whisk to combine.
- Pour 110 g of the batter in a 7 inches (18 cm) pastry ring, smooth the surface and bake for
- 13/15 minutes.
- With a 6 inches (16 cm) round pastry ring, cut out a disc from the cocoa biscuit.
- Wrap in cling film and set aside.
Coffee whipped ganache
- Melt white chocolate.
- Warm heavy cream (I), add instant coffee and stir to melt.
- Heat the mixture until 175F - 80°C, pour over melted chocolate in 3 batches and mix to
- combine.
- Add the remaining heavy cream (II) and mix with a hand blender.
- Cover with cling film and refrigerate 12/24 hours.
Dark chocolate crémeux
- Prepare a crème anglaise with milk, heavy cream egg yolks and sugar.
- Cook the mixture until 180F - 82°C, stirring constantly.
- Pour over chopped dark chocolate and blend with a hand blender.
- Cover with cling film and refrigerate 12/24 hours.
To assemble
- At the bottom of the tart shell, pipe a layer of chocolate crémeux and smooth the surface
- with a small spatula.
- Place the cocoa biscuit, cover with chocolate crémeux and smooth.
- Whip the coffee ganache and with an open star pastry tip, pipe tufts on the surface.
- Add, here and there, some Dark Crispearls.
- Refrigerate until ready to serve.
To serve
- Let the tart a few minutes room temperature.
- Enjoy.
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