Tuesday, July 3, 2012

Almond, Coffee and Chocolate Tart


I'm always at a loss for what to prepare the birthdays of the many members of M's family. July is especially busy, and with his aunt and uncle having birthdays that fall within a few days of each other, something special was required. 

I stumbled upon this Almond, Coffee and Chocolate Tart recipe by following Pierrick Boyer on Twitter, and it sounded perfect. I was right be apprehensive though; the recipe wasn't quite what I expected and certainly didn't turn out as nicely as I'd hoped. My expectations may have been too high though after seeing the beautiful video that accompanied the recipe, and my inability to follow cooking directions might have hindered my efforts.

Additionally, I tend to use the ingredients I have on hand, so I substituted the coffee beans for instant coffee, and the whole milk in the recipe for thickened cream, so compensated by boosting the amount of dark chocolate called for. The pastry was slightly too soft, so I wasn't completely satisfied with the crust. Nevertheless, I ended up with a delicious dense tart, full of nutty flavour and topped with a strong coffee and chocolate ganache. 

This tart also makes the perfect candidate for showing off your decorating skills (of which I have very little) so have fun and go a little bit crazy with this amazing tart. Then perhaps pop down to Le Petit Gateau in Melbourne and try the master's version.

Pastry:

Combine room temperature butter with salt and sugar in a mixer with a paddle, or using your hands.

Butter, Salt & Sugar
Sift the flour and pour into the mixture. Then add the egg yolk last, combine and chill in the fridge for 1 hour. After an hour, you will be able to roll the tart with a rolling pin and press into your tart mould.

Filling:

Mix the room temperature butter with the caster sugar. When mixed, add the almond meal, then the eggs and cream
Almond Cream Filling
Pour the almond cream on the raw tart casing, bake at 180°C for 10-15 minutes or until golden brown. 

Almond Cream Filling in Almond Pastry
Chocolate coffee ganache:

Heat up the milk and cream in a saucepan over low heat and dissolve the coffee. 

Coffee, Cream & Milk
Add in the chocolate pieces and stir to melt. 

Chocolate Ganache
When the ganache has cooled down, but is still liquid, pour onto the already-baked almond tart casing.

Ready for the fridge
Chill in the fridge for 30 minutes. Make the marscarpone cream accompaniment by whisking the thickened cream to a soft peak, adding the vanilla & mascarpone gently and reserving it in the fridge for at least 30 minutes before use, to form a nice quenelle.
  

Almond Coffee and Chocolate Tart
Adapted from Pierrick Boyer's recipe

Ingredients:

Crust
  • 260 g butter, softened
  • 1 tsp salt
  • 110 g caster sugar
  • 5 large egg yolks 
  • 110 g almond meal
  • 240 g plain flour, sifted
Almond cream
  • 40 g butter, softened
  • 40 g caster sugar
  • 40 g almond meal 
  • 2 large eggs
  • 40 ml thickened cream 
Coffee chocolate ganache
  • 100 ml thickened cream 
  • 50 ml skim milk
  • 2 tbsp instant coffee 
  • 100 g milk chocolate 
  • 200 g dark chocolate 
Mascarpone cream
  • 150 g mascarpone cheese 
  • 150 g whipped cream 
  • 1 tsp vanilla paste

Method:
  1. Combine room temperature butter with salt and sugar in a mixer with a paddle, or using your hands.
  2. Sift the flour and pour into the mixture.
  3. Then add the egg yolk last, combine and chill in the fridge for 1 hour. After an hour, you will be able to roll the tart with a rolling pin and press into your tart mould.
  4. Mix the room temperature butter with the caster sugar. When mixed, add the almond meal, then the eggs and cream
  5. Pour the almond cream on the raw tart casing, bake at 180*C for 10-15 minutes or until golden brown.
  6. Heat up the milk and cream in a saucepan over low heat and dissolve the coffee. Add in the chocolate pieces and stir to melt. When the ganache has cooled down, but is still liquid, pour onto the already-baked almond tart casing.
  7. Chill in the fridge for 30 minutes.
  8. Whisk the thickened cream to a soft peak, add the vanilla & mascarpone gently and reserve in the fridge for at least 30 minutes before use, to form a nice quenelle.
  9. Simply place a large spoon of mascarpone cream on the sliced tart and serve with a latte.
Almond, Coffee and Chocolate Tart

4 comments:

  1. Pity it didn't turn out as good as you hoped but that slice still looks good!

    I'm not sure milk can be a substitute for cream as cream is thicker and more fatty, but I guess it's better than leaving it out completely!

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    Replies
    1. Yeah, I came to the same conclusion afterwards. Still, it's worth experimenting rather than giving up altogether!

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  2. Taste so good, doesnt matter how it look :)

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  3. So nice, Are you try hot chocolate drinking ?

    ReplyDelete