Coffee chocolate tart

Ingredients

• 125 g Type 45 flour (Sift before use)
• 90 g Powdered sugar (Sift to avoid lumps)
• 275 g Unsalted butter (At room temperature, to be turned into a paste)
• 80 g Walnuts (Finely chopped)
• 2 unités Egg yolks (At room temperature)
• 250 g Dark chocolate 64% cocoa (Cut into pieces)
• 250 g Whole liquid cream 30% fat (Bring to a boil)
• 225 g Dark chocolate (for glaze) (Melt at 45°C)
• 50 g Sliced almonds (Toasted in oven 10-15 min at 180°C)
• 50 g Sunflower oil (Incorporated into melted chocolate)
• 250 g Liquid cream 30% fat (whipped cream) (Very cold, to whisk)
• 40 g Granulated sugar (To incorporate at the end of whisking)
• 10 g Liquid coffee extract (Or 5 g of pre‑dissolved instant coffee)
• 1 rouleau Cling film (To cover the dough and ganache)
• 1 feuille Parchment paper (For the baking sheet)

Instructions

1. Prepare the shortcrust pastry

   Cut the butter into pieces, microwave on low power until it reaches a paste‑like consistency. Sift the powdered sugar and mix it with the butter. Add the sifted flour, the chopped walnuts and the egg yolks, then mix until a homogeneous dough forms.

   Time: PT15M

2. Dough resting

   Form a ball, wrap it in cling film and place in the refrigerator for 1 h 30 to 2 h to firm up.

   Time: PT1H30M

   Temperature: 4°C

3. Shape the tart base

   Remove the dough, roll it out between two sheets of parchment paper until you obtain a 22 cm disc. Place the disc into the butter‑greased tart ring, pressing lightly to fit the edges.

   Time: PT10M

4. Bake the shortcrust base

   Preheat the oven to 170 °C. Bake the shortcrust base for 20 min, watching for a golden color.

   Time: PT20M

   Temperature: 170°C

5. Prepare the chocolate ganache

   Bring the cream to a boil in a saucepan. Pour the hot cream over the chopped dark chocolate, let rest for 1 min then stir until a smooth ganache forms. Pour into the 18 cm ring placed on cling film.

   Time: PT15M

6. Freeze the ganache

   Place the ganache disc in the freezer until completely set (≈ 30 min).

   Time: PT30M

7. Prepare the almond glaze

   Melt 225 g dark chocolate at 45 °C. Toast the sliced almonds 10‑15 min at 180 °C, then let them cool. Incorporate 50 g sunflower oil into the melted chocolate, add the toasted almonds and mix.

   Time: PT22M

   Temperature: 45°C

8. Assemble the ganache disc

   Remove the ganache disc from the freezer, unmold and place in the center of the cooled shortcrust base. Pour the almond glaze over the disc and smooth with a spatula. Remove excess almonds.

   Time: PT10M

9. Prepare the coffee whipped cream

   Chill the bowl and whisk attachments thoroughly. Pour 250 g very cold cream, add 10 g liquid coffee extract (or 5 g pre‑dissolved instant coffee), whisk on low speed then increase until a firm consistency is achieved. Gradually incorporate 40 g granulated sugar.

   Time: PT12M

10. Final plating

    Fill a pastry bag fitted with a Saint‑Honoré tip. Decorate the rim of the tart with the coffee whipped cream, then pipe rosettes on top. Serve immediately or refrigerate until ready to enjoy.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

35 g

Fat

30 g

Fiber

3 g