Triple Chocolate Espresso Ganache Tart

• Vegetarian

• Produce

  • 1 Fruit, Fresh

• Refrigerated

  • 50 ml (1 large egg, large

• Canned Goods

  • 145 g Coconut cream
  • 175 ml Coconut cream

• Baking & Spices

  • 36 200 grams caramel milk chocolate
  • 71 Bittersweet chocolate
  • 600 g Cake flour
  • 60 g Cocoa powder
  • 250 g Granulated sugar
  • 2 g Salt
  • 1 White chocolate

• Drinks

  • 20 g Espresso, instant powder

• Dairy

  • 400 g Butter

Found on isugarcoatit.com

Description

Ingredients

• 400 grams browned butter, cold and roughly chopped
• 250 grams granulated sugar
• 2 grams salt
• 50 ml (1 large) egg
• 600 grams cake flour
• 60 grams cocoa powder
• 145 grams coconut cream
• 200 grams caramel milk chocolate, 36%
• 20 grams instant espresso powder
• 175 ml coconut cream
• 220 grams dark chocolate (70%)
• fresh fruit, or chocolate decorations
• white chocolate for web design
• dark chocolate for sealing tart

Directions

• To make the pate sucree:
• Add the butter, sugar and salt to the bowl of a stand mixer. With the speed set to low, cream the mixture, stopping just before fully creamed.
• Gradually add the eggs and increase the speed to medium-low and finish creaming.
• Sift together the cake flour and cocoa powder onto a parchment paper (easier to tip into the mixing bowl) or a bowl.
• On low speed, add the dry ingredients to the butter mixture, until just incorporated. Do not over mix.
• Turn the dough out onto a clean surface and divide into two portions. Press into discs, wrap in plastic wrap and refrigerate for a couple hours, or overnight.
• Remove one disc refrigerator, place between two silicone mats, or parchment paper and roll out to ⅛-inch.
• Press into tart pan, trimming any excess and use a fork to poke hole in the base of the tart. Return to the refrigerator to chill for 15 minutes.
• Preheat oven to 400º F. Place the tart pan on a sheet pan (I use a perforated pan) and bake on the middle rack of the oven for 15-20 minutes.
• Remove from oven and use a pastry brush to lightly coat the shell with tempered chocolate. This keeps your crust from getting soggy.
• Melt the chocolate and set aside.
• Bring the cream to a light boil and whisk in the espresso powder. If you are fussy, strain the milk mixture.
• In three additions, add the milk mixture to the melted chocolate, while stirring slowly from the centre out with a whisk. (Stir, do not whisk.)
• Stir until mixture becomes homogeneous, cover with a plastic wrap and allow to cool.
• Fill the tart shell halfway and place in the refrigerator to set.
• Melt the chocolate and set aside.
• Bring the cream to a light boil.
• In three additions, add the milk mixture to the melted chocolate, while stirring slowly from the centre out with a whisk. (Stir, do not whisk.)
• Stir until mixture becomes homogeneous, cover with a plastic wrap and allow to cool at room temperature.
• Pour over the milk chocolate, filling the tart shell to just below the top edge.
• Pipe some white chocolate in concentric circles onto the ganache and drag a toothpick through the circles from the centre out, to create the design.
• Place in the refrigerator to set.
• Top with fresh fruit or chocolate decorations.