Gourmet Chocolate and Coffee Tart

To prepare the gourmet chocolate and coffee tart, start with the Cocoa shortcrust pastry: in the bowl of a stand mixer (or in a bowl) add the sifted flour and cocoa 1. Add the powdered sugar 2 and the pinch of salt 3.

Add the cold butter cut into pieces as well 4, fit the mixer with the paddle and run at medium-low speed for a few minutes 5. When you have a crumbly mixture, add the egg and the yolks 6.

Turn the mixer on again 7 until you obtain a homogeneous mixture 8. Then briefly work the dough by hand to form a smooth disk, wrap it in plastic wrap and let it rest in the refrigerator for at least one hour 9.

After resting, if the dough is too hard, give it a few knocks with the rolling pin and roll it out between two sheets of parchment paper 10 to a thickness of 3–4 mm (about 1/8–5/32 inch). Using the parchment paper, transfer the sheet into a tart pan with a diameter of 9.5 inches (34 cm) 11. Trim the excess dough with a small knife 12.

Dock the base with a fork 13, cover with a sheet of parchment and fill the shell with weights (ceramic balls or dried legumes, which you can always use for these operations) 14. Bake in a preheated static oven at 302°F for about 15 minutes, then remove the parchment and weights and continue baking for another 5–8 minutes until the base is dry but still tender 15.

When the tart base is cold you can coat it with the chocolate chablon. This waterproofing technique will prevent the cream's moisture from being absorbed, isolating the tart base. It's very simple: melt the chopped chocolate in the microwave or in a bain-marie and brush the base 16; if needed, use a spatula to make the layer even 17. Let the chocolate dry at room temperature or in the refrigerator 18.

Now make the filling, the creamy chocolate ganache: in a saucepan warm the milk, gently bringing it to a boil 19. Meanwhile whisk the yolks and the sugar in a bowl 20. Then pour in the hot milk 21.

After mixing well, return the pan to the heat 22 and stir with a spatula, taking care that the custard does not stick to the bottom 23. Continue cooking until it reaches a temperature of 180°F–183°F (82°C–84°C) 34.

Pour the hot custard into a bowl with the chopped chocolate 25 and stir immediately to melt it 26. When the mixture is more homogeneous, also incorporate the butter at room temperature 27.

Blend well with a whisk 28. At this point retrieve the cooled and sealed tart shell and fill the base with the creamy ganache 29. Level well so that it reaches a few millimeters (~1/8 inch) from the edge, and place in the freezer for at least one hour: it needs to firm up properly 30.

Move on to the shiny glaze: first, soak the gelatin in cold water. Meanwhile put the water 31, the cream and the sugar into a saucepan 32. Stir and bring to a boil 33.

Turn off the heat and add the sifted cocoa 34, stirring gently to avoid lumps 35. When it is incorporated, add the squeezed gelatin 36 and stir to dissolve it evenly.

Strain the mixture through a fine sieve 37 and let it cool until it reaches a temperature of 95°F–104°F (35°C–40°C) 38. At this point cover the tart with the shiny glaze (we recommend placing a tray underneath to avoid making a mess). Chill in the refrigerator for about twenty minutes 39.

Finally, make the whipped coffee ganache: first, soak the gelatin in cold water. Meanwhile heat 100 g of cream (about 3.4 fl oz / 0.42 cup) in a small saucepan and add the instant coffee 40, stirring with a whisk 41. Pour the hot mixture over the melted white chocolate that you previously melted in the microwave (or in a bain-marie) and stir 42.

Add the squeezed gelatin 43 and stir well to dissolve it evenly, then place in the refrigerator to cool until it reaches a temperature of 54°F–61°F (12°C–16°C): it is important that it is cold but still soft. Once it has reached this temperature, begin whipping the remaining 300 g of cream (about 10.1 fl oz / 1 1/4 cups). When the cream is semi-whipped, pour the cold ganache in a thin stream 44 and continue until the mixture is pale and frothy 45. Transfer the ganache into a piping bag fitted with a 12 mm plain tip.

You're ready to assemble the tart: take the base and transfer it to the serving plate, then decorate the surface with many dollops of the whipped ganache 46. Return it to the refrigerator for about an hour before dusting with unsweetened cocoa powder 47. Your gourmet chocolate and coffee tart is ready to serve 48!