Almond, Coffee & Chocolate Tart with Mascarpone Cream
User Reviews
4.9
Almond, Coffee & Chocolate Tart with Mascarpone Cream
Description
This tart starts with a cacao shortcrust pastry made by mixing butter, sugar, flour, and cocoa powder, then adding egg yolks before chilling. The almond cream filling blends butter, sugar, almond meal, egg, and cream, poured atop the raw tart shell and baked until set. The coffee chocolate ganache is prepared by infusing whole roasted coffee beans in boiled milk, straining, and pouring the hot milk over chopped milk and dark chocolates to melt them. Once slightly cooled, it is poured over the baked tart and chilled to firm.
The finishing mascarpone cream is made by gently folding mascarpone into softly whipped cream, chilled before serving. This cream can be shaped into decorative quenelles to complement the tart. The tart balances cacao bitterness, coffee aroma, nutty almond filling, and creamy toppings, offering a luxurious dessert experience with varied textures from flaky crust to smooth ganache and light cream.
It is ideal for dessert presentations where richness and layered flavors are desired, and can be sliced after chilling for clean portions. The recipe emphasizes careful preparation of each component to achieve the final balance.
Ingredients
Cacao Shortcrust:
- 200 grams butter
- 80 grams caster sugar
- 220 grams plain flour
- 55 grams cocoa powder
- 3 egg yolk
Almond Cream:
- 40 grams butter
- 40 grams caster sugar
- 40 grams almond meal
- 40 grams egg whole
- 40 grams cream thickened
Coffee Chocolate Ganache:
- 150 milliliters milk whole
- 20 grams coffee beans roasted
- 240 grams milk chocolate
- 50 grams dark chocolate
Mascarpone Cream:
- 150 grams mascarpone cheese
- 150 grams Whipped Cream
Instructions
Cacao Shortcrust:
- Combine room temperature butter with salt and sugar in a mixer with a paddle
- Sift the flour and cocoa then pour in the mixture
- Then add the egg yolk at last, reserve in the fridge for 1 hour then roll the tart.
Almond Cream:
- Mix the room temperature butter with the caster sugar, when mixed, add the almond meal, then the eggs and cream at last.
- Pour the almond cream on the raw tart, bake at 180°C/ 356° F until done.
Coffee Chocolate Ganache:
- Boil the milk and infuse the roasted coffee beans for 30 min, then strain and boil again then pour on both shopped chocolate.
- Stir with a spatula, then once cooled down, but still liquid, pour in the baked chocolate, almond tart.
- Reserve in the fridge for 30 minutes, then cut as desired.
Mascarpone Cream:
- Whisk the thicken cream to a soft peak, add the mascarpone gently and reserve in the fridge for at least 30 minutes before use, to form a nice quenelle.
Finishing Touches:
- Simply place, a large spoon of mascarpone cream on the sliced tart, served with a Latte, would be much appreciated.
Notes
User Reviews
Overall Rating
4.9
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