Coffee Chocolate Tart

After you made Jacques Genin’s chocolate tart, it’s time for a new chocolate tart, one that I can’t stop eating.

As you know I’m a fan of chocolate, and if you follow me on Instagram you know that I’m a fan of coffee as well. So why not combining these two amazing ingredients together?

This time I decided to take the basic chocolate tart and inrich it with coffee. So instead of regular pastry dough, brown crunchy dough with cocoa and coffee topped with aromatic coffee chocolate ganache. A wonderful combination of textures and flavors and so simple to prepare.

Coffee Chocolate Tart
Tart ring 20-22 cm in diameter, 2-3 cm high

Ingredients  

Pastry Dough:
10 g almond meal
50 g confectioner’s sugar
10 g cocoa powder
5 g instant coffee or instant espresso powder
pinch of salt
120 g all-purpose flour
70 g cold butter, cubed
1/2 (half) medium egg, lightly beaten

Dark Chocolate and Coffee Ganache:
220 g heavy whipping cream
10 g instant coffee or instant espresso powder
200 g dark chocolate 70%, chopped

Preparation

1. Pastry dough: In the bowl of a stand mixer, combine almond meal, confectioner’s sugar, cocoa, coffee, salt, and flour. 
2. Mix on low speed, then add the butter and mix until it resembles coarse meal (sablage). You also can do this in a food processor or by hand, crumbling the butter into the flour
mixture until coarse and sandy in texture.
3. Add the egg, mix until the ingredients come together into a ball of dough. Remove from the mixer bowl and knead briefly on your work surface until well combined.
4. Lightly sprinkle the top and bottom of the ball of dough with flour, put it between two sheets of parchment paper, and lightly flatten it into a disk. Transfer the dough, with the paper, to the refrigerator and chill for 1 hour.
5. Remove from the fridge, and roll out the dough to a thickness of 2 mm.
6. Line the ring with the dough, making sure that the sides are fully filled in and straight so that they don’t collapse during baking. Using a knife, gently trim the overhanging edges.
7. Freeze the dough-lined ring for about half an hour.
8. Preheat the oven to 160 degrees Celsius, and place the dough-lined ring on a baking sheet lined with parchment paper.
9. Bake for 15 minutes. Remove from the oven and using folded paper towels or a clean dishtowel, remove the air bubbles that formed on the crust’s base by pushing the dough down. Return to the oven for another 8 minutes until no longer pale at all. Remove the baked crusts from the oven and cool on a rack.
10. Chocolate coffee ganache: In a medium pot, heat the cream and coffee until almost boiling. Remove from heat and strain the cream into the bowl with the chocolate. Let the mixture sit for 2 minutes before stirring. Using a spatula, slowly and gently begin to stir together the chocolate and cream. Keep the spatula in the center of the bowl, touching the bottom, without lifting it out, so that air bubbles aren’t incorporated in. You should be stirring slowly and carefully for a few minutes, until you have a glossy ganache with no air bubbles. 
11. Pour the ganache into the crusts, almost to the top of the edges. Cool to room temperature, and serve that same day. The tarts can be stored in the fridge for up to 2 days, but they’re best when fresh.

Bon-Appétit
Sharon