Coffee tart

5 from 21 votes

Pâte Sablée filled with silky coffee ganache is a beautiful and incredible delicious pastry for a weekend treat or afternoon tea.

Cook Time1

Waiting Time3 30

Total Time4 30

Course: Dessert

Cuisine: French

Servings:

Calories: 489kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Pâte Sablée

90 g Icing sugar
230 g Pastry flour
30 g Almond flour
Pinch of salt
110 g Unsalted butter very cold
50 g Egg approx. 1 egg

For the Coffee ganache

400 g White chocolate good quality, eg. Valrhona
250 g Heavy Cream
50 g Coffee freshly brewed eg. espresso

Decoration

100 g Heavy Cream very cold
1 tablespoon Cocoa powder unsweetened to dust

Metric - US Customary

Instructions

For the Pâte Sablée

Sift together dry ingredients; flour, icing sugar, almond, salt
Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
Cut 8 long stripes out of the dough, this will be the side of the tart
Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
Pre-heat oven to 160C / 320F
After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat

For the Coffee ganache

Chop chocolate into small pieces and place them into a bowl
Brew fresh coffee and mix it with cream
Heat cream and coffee mixture in a saucepan over medium heat just until simmering
Pour warm cream coffee mixture over chocolate, let it set for a minute until chocolate gently melts then stir together

Assemble

Once tart tart shells cooled down to room temperature pour warm chocolate ganache into tart shells. Smooth the top with an offset spatula
The tarts will need to chill in the fridge for min 4h before decorating for the ganache to set

Decorate

Whip very cold cream up until stiff peaks, pipeable consistency. Using 104 ruffle nozzle tip decorate each tart then dust with cocoa powder

Nutrition