Coffee, chocolate and pecan tartlet composed of
– a sweet cocoa paste,
– a coffee ganache,
– chopped roasted pecans,
– and a chocolate and coffee ganache.
Material used
– Silikomart perforated tart moulds 70mm
– Micro-perforated baking mat
Ingredients
Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine
Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract
Baking
160°C
20 minutes
The recipe
For 6 tarts
Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place.
Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about 20 minutes. Leave to cool.
Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract
Heat the cream, the coffee extract (to be measured according to the desired intensity) and pour off the heat, in three stages, over the previously melted white chocolate. Add the butter cut into pieces and mix. Pour a little ganache into the bottom of the tarts. Add the chopped pecans, which have been roasted for a few minutes in a pan. Top up to the edge with the remaining coffee ganache. Place in the fridge for at least 2 hours to allow the ganache to harden.
Assembly
✔Some chopped pecans
Take out the chocolate coffee ganache prepared the day before and beat it with an electric mixer. Fill a piping bag and poach onto the tartlet. Add a roasted pecan on top.
