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Coffee and Roasted Almond Tart

A short buttery tart shell filled with a roasted almond praline, coffee cremeux and topped with a creamy. mascarpone cream. Petite tartlets that are perfect for any fancy occasion.

Ingredients

Scale

Tart Shell

  • 120 g Plain flour
  • 17 g Almond meal
  • 50 g Icing sugar
  • 60 g Unsalted butter
  • 1/2 Large egg, beaten

Roasted Almond Crunch

  • 40 g Roasted almonds
  • 30 g Sugar

Coffee Cremeux

  • 150 g Milk
  • 2 tsp Instant coffee powder
  • 2 Egg yolks
  • 50 g Sugar
  • 40 g Unsalted butter
  • 1/2 tsp Gelatin powder
  • 1 tsp Water

Mascarpone Cream

  • 150 g Mascarpone
  • 30 g Sugar
  • 75 g Thickened cream
  • Cocoa powder, for dusting

Instructions

Tart Shell

  1. Combine flour, almond meal, sugar and salt
  2. Add butter and beat on stand mixer until fine breadcrumb texture
  3. Add beaten egg slowly until the dough comes together
  4. Roll and reserve in freezer for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]
  5. Fit into mould and reserve moulds in freezer for [cooked-timer minutes=”30″]30 Minutes[/cooked-timer] (I used LOYALs 650mm ring)*
  6. Dock the base and bake at 170°C for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]

Roasted Almond Crunch

  1. Place the sugar in a small saucepan over low heat, heat until a golden caramel colour
  2. Stir in the crushed roasted almonds, making sure they are well combined
  3. Turn out onto a silicone mat or a sheet of baking paper and spread thinly
  4. Allow to cool
  5. Break into small pieces and place a few in the bottom of each tart shell

Coffee Cremeux

  1. Bloom the gelatine powder cold water
  2. Heat the milk and instant coffee together in a small pot until steaming
  3. In a medium sized bowl whisk together the egg yolks and sugar
  4. Slowly add the milk mixture into the egg yolks and whisk to combine, return the mixture to the heat
  5. Continue to whisk the mixture over low heat until thickened
  6. Remove from heat and stir in the butter
  7. Stir in the bloomed gelatine mixture
  8. Pour into the tart shells and place in the fridge for 2-3 hours to set

Mascarpone Cream

  1. Combine the mascarpone, thickened cream and vanilla a medium sized bowl
  2. Whisk until stiff peaks
  3. Transfer into a piping bag fitted with a french star tip
  4. Pipe blobs on top of each tart, making sure to cover the entire surface of the tart
  5. Dust with cocoa powder and a piece of roasted almond crunch to finish

Notes

*you can wrap the extra tart dough up in cling wrap and place in your freezer to use next time. Otherwise just reroll and make some more tart shells!

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