Updated: Jun 26
Equipment : 75mm x 20 mm height) diameter tart rings
Yield : 12 Tarts
Chocolate Pâte Sucrée
Unsalted Butter - cold
Vanilla Bean Paste
Note: You can safe the scraps by combining them together without overmixing, wrap in food wrap and store in the fridge for up to 5 days or in the freezer for up to 2 weeks.
Caster Sugar (A)
Butter - melted to 40°C
Caster Sugar (B)
Note: There may be excess batter in this recipe that you can keep in the fridge for storage up to 3 days. This recipe cannot be reduced further due to the small quantity that is involved.
Coffee Mascarpone whip Cream
Cold Water - for gelatine
Whipping Cream 35% Fat (A)
Vanilla Bean Paste
White Coverture Chocolate
Whipping Cream 35% Fat (B)
Gold Chocolate Cream
Full cream 35% Fat
GOLD Callebaut Coverture Chocolate
Note: You can substitute the Gold Chocolate for milk chocolate if you are unable to source them.
Chocolate Pate Sucre
1. Place the cold but pliable butter and sifted icing sugar into a stand mixer bowl fitted with paddle attachment and mix on medium speed until light and creamy. Scrape the side and base of the mixing bowl then add in the egg and continue to mix until they are well combined.
Sift together the plain flour, almond meal and cocoa powder. Add the sifted dry ingredients together with the salt into the butter mixture then start mixing on low to combine then increase the speed slightly until they just come together and form in to a rough dough. They may still be some dry ingredients not mixed through in the dough yet at this point.
2. Transfer the sable dough on to your work bench, lightly dust with some flour if they are too sticky (refrain from adding too much) then knead the dough with you hands until smooth. This process is call "Fraisage" and is essential to ensure that any dry bits or butter lumps or flour in your mixture are well mixed through. Refrain from kneading too much.
3. Once the dough is smooth. Press it flat to a tidy square. Wrap the dough in cling film and leave in the fridge to cool for at least 2 hours or preferably overnight.
Once you are ready. Divide the dough to two portion. Place each the dough between two parchment paper then roll the dough to approximately 3-4 mm in thickness. Place the sheeted pastry into the fridge to firm up slightly for 30 minutes.
Once ready, Release the parchment paper from both side then cut the 6 x 220mm x 25 mm strips and 6 x 60mm discs . If the dough at this point is soft, transfer the strips and discs onto a parchment paper and rest it in the fridge again until they are firm enough to handle.
4. When the pastry is easy to handle again, place the disc of pastry on to baking tray lined with baking paper. Place the tart ring over each ring then like each ring with the strips cutting off any overlap. Gently press the two adjoin ends to adhere. Press down the bottom ends of the strips on to the side of the disc so that they stick which will prevent them from coming off after baking. Repeat the same process for all the tart rings.
5. Once all the rings are lined, place them back into the fridge, wrapped with cling film, to rest for 1 to 2 hours until they are completely firm. After the lined tarts are resting, remove them from the fridge and with a very sharp knife, trim off the overhangs of dough around the sides. Place a oven safe cling film or scrunched up non-stick parchment paper in to the centre of the tart shell ensuring that they are well fitted around the bottom edges. Fill the top with baking rice.
Bake the tart shells in the pre heated oven for 12 minutes. Remove the tarts from the oven then take out all the rice with the parchment paper or cling film. Leave the tart to cool while you proceed to preparing the Almond cake.
At this point, the tart shells are not fully baked yet and is par baked. It will bake further once you fill them with some almond cake mixture.
Coffee White chocolate Chantilly
Note: It is recommended that you prepare the Coffee Chantilly cream a day ahead for enough resting time to achieve a quality whipping consistency.
1. Whisk the gelatine powder into the cold water and allow for it to swell. This will only take 2-3 minutes.
2. In a saucepan, boil Cream (A) with vanilla bean paste. When the cream have come to a boil, whisk in the instant coffee until they are well dissolved. Turn off the heat then whisk in the chocolate until they are fully melted followed by the soaked gelatine mixture.
Lastly, whisk in the cold Cream (B) until well combined. Cover with cling film touching the surface of the whip cream mixture then place in the fridge to chill overnight.
3. The next day when you are ready for assembly, place the coffee cream together with the mascarpone cream into a mixer bowl fitted with a whisk attachment and whisk on medium to high speed until it reaches a pipeable consistency. Do not walk away at this point to avoid overwhipping of the cream.
Transfer the chantilly cream into a piping bag fitted with a Petal piping tip.
Note: This cream is recommended to have at least 24 hours rest in the fridge before whipping for better whipping consistency. Only whip the Chantilly cream just before using.
Pre heat the oven to 160°C.
Melt the butter to 50 - 60°C.
Whisk the egg whites until soft peak then gradually stream in sugar (B) and continue to whisk until you achieve a soft peak.
In a separate bowl, whisk almond meal, Eggs and caster sugar together then stir in the melted butter.
Gently fold in the meringue in a few additions until well combined. Pipe in to the tart shell 1/3 of the way then bake in the pre heated oven for 12 -1 5 minutes or until the almond cake is slightly firm to touch.
There will be some left over cake batter that you can use to bake in individual muffin tray or spread them out on a sheet pan lined with baking paper and bake. The sponge sheet can we wrapped and stored in the freezer for up to 3 months.
Note: It will be difficult to make the recipe any smaller quantity. Alternatively, you can increase the tart shell recipe and make more tart.
Place the cream and glucose into a saucepan and bring to a boil. Pour the boiling cream over the chocolate in a bowl then whisk until the chocolate are fully melted.
Pipe 1/3 of the almond cake into the baked tart shells then baked in the oven at 160°C for 12-15 minutes or until the top is firm to touch. Leave to cool fully.
Prepare the ganache then pour it over the almond sponge all the way to the top of the tart shell. Leave to set for 2 hours in the fridge.
Whip the Coffee Cream with a whisk until it is of a pipeable consistency. Transfer into a piping bag fitted with a petal tip. Pipe randomly on top of the tart then garnish with some crispy pearls (optional).
Tarts can be stored in the fridge covered for up to 3 days for best quality comsumption.