Updated: Oct 2
Coffee and Caramel cannot get any better and then I made this pudding tart. This tart is perfect for coffee lovers and has a silky smooth texture.
To make the coffee caramel baked cheesecake tart....
Equipment: 180 mm x 45 mm baseless cake ring
Yield: 1 Tart
SWEET SHORTCRUST PASTRY
275 g Plain flour
80 g Almond meal
70 g Icing/powder sugar
2 g Salt
120g Unsalted butter - cold but not solid
2 g Vanilla beans Paste
50 g Egg (1 Medium Egg)
150 g Cream cheese
60 g Firmly packed Light Brown Sugar
100 g Eggs
60 g Full Cream Milk
180 g Heavy cream 35% Fat
2 tsp Vanilla Bean Paste
10 g Ground Coffee/ Instant Coffee
25 g Water
10 g Glucose
150 g Heavy cream 35% fat
For the Sweet Shortcrust Pastry (Pâté Sucrée)
Start preparing the coffee caramel cheesecake tart by preparing the sweet shortcrust pastry.
1. Pre heat the oven to 170°C fan forced.
Place all the dry ingredients and the sifted icing sugar into a stand mixer bowl fitted with a paddle attachment. Start mixing over low to medium speed until the mixture resembles fine bread crumbs with no big lumps of butter present.
2. Add in the egg and continue to mix until the mixture just come together in to a dough.
Lightly dust the work bench with some plain flour and transfer the pastry on to it. Gently knead the dough to incorporate any dry bits that was at the base of the mixing bowl until you get a smooth dough. Avoid over dusting the dough with flour.
3. Place the smooth dough in between two parchment paper and roll the dough to approximately 50 mm in thickness and wide enough for you to cut a disc and strips that go onto the base and side of the baking ring.
Place the pastry sheets flat in the fridge to slightly harden for an hour.
4. When the pastry has harden slightly, release both side of the pastry from the parchment paper then leaving the base of the parchment paper with the pastry, cut out a 180 mm diameter disc and sit it at the base of a lightly greased baking ring. With the rest of the pastry sheet, cut out a strip that is around 50mm width and line it around the border of the ring. Cut 2 strips or more if necessary to have enough to go around the border. Ensure to press and adhere all ends so that they stick together.
Note: Ensure that both the edge where the strips and base pastry meets are press together to adhere nicely. This is to prevent the pastry from coming off from each other after baking.
Cover the lined tart and leave in the fridge to firm up slightly for 30 minutes. When ready, remove from the fridge and trim off the excess pastry overhanging the rim of the ring.
5. Place a scrunched up baking paper over the pastry ensuring that it sits flat at the base with excess paper overhanding the rim to allow easy removal later, then fill it with baking rice or beans all the way to the top. Blind bake the pastry shell in a pre heated oven for approximately 20 minutes.
6. Remove the baking tray from the oven and then gently remove the parchment paper with the baking rice in it. Allow the pastry to cool slightly then return to the oven to bake for a further 15 minutes or until the base and sides of the pastry turns light brown in colour.
Note: The pastry will bake further with the cheesecake mix later on.
7. Once the pastry has been par-baked, let cool at room temperature and proceed to preparing the cheesecake filling.
For the Cheesecake
Prior to preparation, remove the cream cheese and eggs from the fridge a few hours to bring them to room temperature.
Place the cream cheese into a mixing bowl with the brown sugar and vanilla bean paste. Cream the mixture with a spatula until smooth and there are no big lumps of cream cheese present.
Add in the egg one at a time and mix until well combined into the cream cheese mixture ensuring that you do not incorporate too much air during mixing.
Once all the eggs are added, proceed to heating up the milk, cream and coffee in a saucepan over medium heat until they reach 60°C.
Slowly stream in the cream mixture over the cream cheese mix whisk gently stirring with a spatula to temper the eggs.
Strain the cheesecake pudding mix over a fine-mesh strainer and transfer the mixture into the par baked tart shells. There should be approximately 50 mm excess pastry above the pudding filling at this point.
Place the filled tart into the pre heated oven at 160°C fan forced at approximately 335 to 40 minutes or when the top are firm and gently moved.
While the cheesecake filling is baking, proceed to preparing the caramel.
For the Caramel
Place the water, glucose and sugar into a saucepan over medium heat and gently stir until the sugar are well dissolved. Once the syrup starts to boil, stop stirring and allow it to boil until the sugar syrup turns in to a light amber in colour. Meanwhile, heat the cream in a separate saucepan until it starts to boil. Turn off the heat and set aside ready to deglaze the caramel.
Once the sugar syrup comes to a light caramel, turn the heat off the slowly stream in the hot cream while continuously whisking. Be careful as the sugar will spit at this point. Once all the cream has been added, turn the heat back on to medium and continue to whisk cooking the caramel for another 2 minutes or until it reaches 103°C. (This will take only a short minute or two)
Transfer the caramel into a clean bowl and leave to cool slightly at room temperature until slightly thickens.
Allow the baked filled tart to cool completely then top it off with the cooled caramel. Place in the fridge to cool overnight. The next day, decorate with chocolate shavings and serve!.