Angelo’s heavenly dessert is a perfect harmony between classic flavours, accentuated by the contrast between the unctuous ganache and airy Chantilly. Opposites attract!
Makes: 3 tarts, 16 cm in diameter, 2 cm deep.
Sweet pastry crust:
- 160g butter
- 105g confectioners’ sugar
- 40g fine almond flour
- 3g fine salt
- 1g lemon zest
- 1/2 vanilla pod
- 265g T55 flour (hard wheat white flour for baking)
- 55g eggs
- Total weight: 630g.
- 100g egg yolks
- 25g liquid cream
- Chocolate sponge cake
- 125g egg yolks
- 105g caster sugar
- 40g warm butter
- 65g T55 flour
- 25g cacao powder
- 125g egg whites
- 30g caster sugar
- Total weight: 515g
- 20g ground Coffee
- 220g liquid cream
- 10g instant coffee
- 270g milk couverture chocolate
- 40g dark couverture chocolate 66%
- 75g butter
- 25g inverted sugar
- Total weight: 660g
- 35g liquid cream
- 3.5g instant coffee
- 15g caster sugar
- 16g gelatin mix*
- 315g whipped cream
- Total weight 385g
- *Gelatin mix: 100g gelatin powder and 600g cold water. Mix vigorously, let rest for 45 min. Melt at 55°C. Allow to rest overnight in the refrigerator).
To make the pastry crust:
1Place the butter in the mixer bowl and soften it using the beaters. Incorporate the confectioners’ sugar, almond flour, salt, lemon zest, and vanilla, scraped.
2Add flour, mixture should resemble coarse meal. Fold the egg to finish. Refrigerate for 12 hours.
3Form the bottom of the tarts, about 2.5 mm thick. Blind bake them at 150°C for 15 minutes. Using a brush, cover with a thin layer of wash and bake for another 15 min at 150℃.
To make the chocolate sponge cake:
1Mix the egg yolks and sugar for 10 minutes. Take some of it and incorporate in the hot butter, then mix in the rest of the yolks. Sift the flour and cocoa, and add to the mixture. Gently incorporate the egg whites, whipped with the rest of the sugar until foamy.
2Pour into a 14x4cm round shape, and bake in a ventilated oven at 160°C for 20-25 min.
To make coffee ganache:
1Infuse the ground coffee in the warm liquid cream for 10 minutes. Strain and reweigh the cream to the original cream weight, incorporate the instant coffee and the inverted sugar. Warm to 80°C, and pour over the slightly melted chocolates (both dark and milk). Add the butter and mix with an immersion blender.
To make coffee-flavoured Chantilly:
1Add the instant coffee, sugar and gelatin mix to the warm cream (70°C). Combine gently and thoroughly. When the temperature reaches 25°C, pour on top of the whipped cream and fold gently. Fill a pastry bag with the mixture.
Assembling and decorating the tarts:
1When the tarts have finished baking to a golden colour, allow to cool. Pour a bit of coffee ganache in each tart, add a disk of chocolate sponge cake (approx. 5mm thickness). Fill all the way to the top with ganache. Refrigerate. Finish decorating with the coffee Chantilly, a dusting of cocoa powder and a few chocolate shavings.