I had imagined this tart for some time : a super crispy sweet dough, a spoon biscuit soaked in coffee, a coffee cream, a coffee whipped ganache and a super gourmet hazelnut praline. So yes, if you don't like coffee, go your way ! On the other hand, if like me you love it, this tart will fill you with gluttony !
To make this tart I used my 20 cm perforated and fluted circle. It is slightly taller than a classic pie ring but it gives a really nice effect. For the decoration, I opted for a poaching in the shape of flowers. To do this, I used a Wilton #125 petal tip. It was really the first time that I tested this poaching. It's not perfect but for a first I'm pretty happy. If, on the other hand, you do not want to make the same decoration as me, you can of course choose the piping of your choice. I show you another example of finishes, below.
The result is different from stenciling in the shape of flowers, but you can really let your imagination run wild and choose any stencil you like.
Concerning the elaboration of this tart, apart from the poaching in the shape of flowers, for the rest there is no big difficulty. Sinking and unmolding in this tart circle are necessarily more delicate. Remember to butter your circle well to ensure successful unmolding. For the sinking, I refer you to my post on raspberry tarts in which I explain in detail the different steps to obtain a perfect tart shell (here). For the other steps of the recipe, everything is detailed in the process. Remember to respect the different resting times and you will succeed without worrying about this tart.
Ingredients for a coffee tart for 6 people (i.e. a circle 20 cm in diameter perforated and fluted) :
The sweet dough (to be made two days in advance) :
45g icing sugar
15 g almond powder
125g T55 flour
1g of salt
55g unsalted butter
28g whole egg
1- In a bowl of your food processor, mix the cold butter with the icing sugar, almond powder and salt using the leaf until you obtain a sandy mixture. 2- Add the egg and mix. 3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the crumbs of dough until they form a homogeneous ball of dough.
5- Film and reserve at least 4h-6h in the refrigerator (or even overnight).
6- Once the dough has rested enough, roll it out to 2 mm thick on a lightly floured work surface, starting by cutting out two long strips then a circle about 19 cm in diameter.
7- Darken your previously buttered circle, starting with the strips. Make them adhere well to the edges. Then add the base and stick everything together. Using a knife, remove the excess dough and set aside again overnight to make a crust.
Coffee whipped ganache (recipe by Cédric Grolet) (to be made the day before) :
250g full cream
15g coffee beans
55g of white chocolate
13g gelatin mass
3g instant coffee powder
1- Heat half the cream with the coffee beans. Mix and leave to infuse for 10 minutes.
2- Filter everything and weigh again to obtain the same weight of cream as at the beginning. 3- Heat the cream again. Off the heat, add the gelatin mass. Mix.
4- Pour everything over the previously melted white chocolate.
5- Add the soluble coffee, the remaining cold liquid cream. Mix everything.
6- Film in contact and reserve in the refrigerator all night.
The coffee cream :
225g full cream
57g of milk
3g gelatin
18g of water
57g egg yolks
37g of sugar
13g instant coffee
1- Let the powdered gelatin swell in the 16g of water.
2- Bring the milk and the cream to the boil with the instant coffee in a saucepan.
3- In a bowl, whisk the egg yolks with the sugar.
4- Once the cream is hot enough, pour it thinly over the egg yolks while mixing.
5- Pour everything into the saucepan and while stirring with a spatula, cook the cream to 82°C.
6- Remove from the heat, add the gelatin mass and mix.
7- Pour the cream into a bowl, cover with film and leave to cool.
The biscuit :
54g egg whites
36g of sugar
30g of egg yolks
32g flour
QS icing sugar
1- Whip the egg whites, adding the sugar gradually until the "bird's beak" is obtained.
2- Then add the previously beaten egg yolks. Mix gently.
3- Add the sifted flour. Mix.
4- Transfer everything to a pocket fitted with a smooth tip. 5- Pipe the biscuit into a circle 20 cm in diameter. Sprinkle with icing sugar. 6- Bake for about 7 minutes at 200°C
7- Leave to cool on a wire rack.
Cooking and assembly :
1 egg yolk
QS full liquid cream
1 pinch of fleur de sel
1 espresso
QS hazelnut praline (recipe here)
QS roasted hazelnuts
1- Blind-bake the tart shell for 17-18 minutes at 160°C until lightly coloured.
2- Then brush it with an egg yolk mixture with a few drops of full cream and a pinch of fleur de sel.
3- Bake again for ten minutes at 160°C.
4- Leave to cool.
5- Garnish the bottom of the tart with a thin layer of hazelnut praline.
6- Place the biscuit inside and soak it with coffee.
7- Spread the creamy coffee up to height. Reserve in the refrigerator.
8- Whip the coffee ganache until it has a firmer texture so it can be poached.
9- Fill a piping bag fitted with a rose petal tip (I use the Wilton #125 tip). Pipe evenly, forming petals.
10- Garnish the heart with hazelnut praline and decorate with roasted hazelnuts. Leave the tart for one hour in the refrigerator before tasting.
