A sophisticated tart combining rich coffee and chocolate flavors with classic almond frangipane in a buttery pastry shell, finished with a glossy chocolate ganache.
Recipe Details
Ingredients
- 200g plain flour
- 50g icing sugar
- ¼ tsp salt
- 100g cold butter, cubed
- 1 egg yolk
- 2 tbsp ice cold water
- 100g butter, softened
- 100g caster sugar
- 2 large large eggs
- 100g almond meal
- 25g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp instant coffee granules
- 1 tbsp hot water
- 1 tsp vanilla extract
- 150g dark chocolate, chopped
- 125ml heavy cream
- 30g flaked almonds
- for garnish whole coffee beans for decoration
Instructions
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For pastry, combine 200g plain flour, 50g icing sugar, and ¼ tsp salt in a food processor. Add 100g cold butter and pulse until mixture resembles breadcrumbs.
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Add 1 egg yolk and 2 tbsp ice cold water, pulsing until dough just comes together. Wrap and chill 30 minutes.
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Roll pastry to fit a 25cm (10-inch) tart pan. Press into pan, trim edges, and prick base. Chill 15 minutes.
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Preheat oven to 180°C (350°F). Line pastry with parchment and fill with baking weights. Blind bake 15 minutes.
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Dissolve 2 tbsp instant coffee granules in 1 tbsp hot water. Let cool completely.
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For frangipane, cream 100g butter and 100g caster sugar until light. Beat in 2 large large eggs one at a time.
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Sift together 100g almond meal, 25g plain flour, and 2 tbsp unsweetened cocoa powder. Fold into butter mixture with coffee mixture and 1 tsp vanilla extract.
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Remove weights from pastry shell. Spread frangipane evenly in shell and sprinkle with 30g flaked almonds.
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Bake 25-30 minutes until frangipane is set and golden. Cool completely in pan.
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For ganache, heat 125ml heavy cream until just simmering. Pour over 150g dark chocolate and let sit 2 minutes, then stir until smooth.
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Pour ganache over cooled tart, tilting to spread evenly. Garnish with for garnish whole coffee beans for decoration and chill until set.
Tips
Coffee Strength: For intense mocha flavor, use espresso powder instead of instant coffee, or add an extra tablespoon.
Chocolate Quality: Use good-quality dark chocolate (60-70% cocoa) for the ganache for best flavor.
Pastry Success: Keep all ingredients cold and don't overwork the dough. Rest in refrigerator if it becomes too soft.
Ganache Consistency: Let ganache cool slightly before pouring for better coverage. It should coat the back of a spoon.
Make-Ahead: Tart can be made 2 days ahead. Add ganache on serving day for best appearance.
Serving Suggestions: Accompany with whipped cream or vanilla ice cream and a shot of espresso.