Ingredients
Cacao Shortcrust
- 200 grams Butter
- 80 grams Caster Sugar
- 220 grams plain flour
- 55 grams cocoa powder
- 3 Egg Yolks
Almond Cream
- 40 grams Butter
- 40 grams Caster Sugar
- 40 grams almond meal
- 40 grams Whole Eggs
- 40 grams thickened cream
Coffee Chocolate Ganache
- 150 millilitres whole milk
- 20 grams roasted coffee beans
- 240 grams milk chocolate
- 50 grams dark chocolate
Mascarpone Cream
- 150 grams mascarpone cheese
- 150 grams whipped cream
Directions
I personally love coffee, mixing with Mascarpone, remind me when I lived in Tuscany.
For 1 large tart (22cm)
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
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 when cool 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.
