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ALMOND, COFFEE & CHOCOLATE TART WITH MASCARPONE CREAM

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ALMOND, COFFEE & CHOCOLATE TART WITH MASCARPONE CREAM

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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
  • Medium

Ingredients

  • Cacao Shortcrust

  • Almond Cream

  • Coffee Chocolate Ganache

  • Mascarpone Cream

Directions

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I personally love coffee, mixing with Mascarpone, remind me when I lived in Tuscany.

For 1 large tart (22cm)

Cacao Shortcrust

  1. Combine room temperature butter with salt and sugar in a mixer with a paddle
  2. Sift the flour and cocoa then pour in the mixture
  3. Then add the egg yolk at last, reserve in the fridge for 1 hour then roll the tart.

Almond Cream

  1. Mix the room temperature butter with the caster sugar, when mixed, add the almond meal, then the eggs and cream at last.
  2. Pour the almond cream on the raw tart, bake at 180*C

Coffee Chocolate Ganache

  1. Boil the milk and infuse the roasted coffee beans for 30 min, then strain and boil again then pour on both shopped chocolate.
  2. Stir with a spatula, then when cool down, but still liquid, pour in the baked chocolate, almond tart.
  3. Reserve in the fridge for 30 minutes, then cut as desired.

Mascarpone Cream

  1. 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

  1. Simply place, a large spoon of mascarpone cream on the sliced tart, served with a Latte, would be much appreciated.

Pierrick Boyer

From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau.

Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan.

Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).

In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age.

2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun.

Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception.

Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards.

Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones

 

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