Caramel Chocolate Coffee Tart
Equipment : 75mm x 20 mm height) diameter tart rings
Yield : 12 Tarts
Chocolate Pâte Sucrée
120g Unsalted Butter, Cold
80g Powdered/Icing Sugar
50g Egg Yolks
208g Plain/All-Purpose Flour
20 g Cocoa Powder
½tsp 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.
150 g Eggs
75 g Caster Sugar (A)
10 g Corn flour
80 g Almond Meal
35 g Butter- Melted to 40°C
30 g Egg Whites
20 g 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
9 g Gelatine Powder
60 g Cold Water
90 g Whipping Cream 35% Fat (A)
2 tsp Vanilla Bean paste
10 g Instant Coffee
210 g White chocolate
300 g Whipping Cream 35% (B)
90 g Mascarpone
Gold Chocolate Cream
165 g Cream 35% Fat
30 g Glucose
290 g Callebaut Gold 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.