Description
Indulgent chocolate coffee caramel tart weaves rich flavors into a delectable dessert masterpiece. Silky ganache, robust espresso, and golden caramel create a luxurious experience that will delight your senses with each exquisite bite.
Ingredients
Scale
Main Ingredients:
- 200 grams milk chocolate (61%)
- 100 grams gold chocolate
- 200 grams heavy cream
- 120 grams all-purpose flour
- 50 grams Greek yogurt (2%)
- 60 grams heavy cream
- 45 grams powdered sugar
Baking and Binding Ingredients:
- 2 gelatin sheets
- 2.5 gelatin sheets
- 15 grams cocoa powder
- 8 grams almond flour
- 20 grams cornflakes
- 20 grams cocoa powder
- 12 egg (25 grams)
Liquid and Sweetening Ingredients:
- 50 grams water
- 50 grams granulated sugar
- 100 grams condensed milk
- 40 grams espresso coffee
- 25 grams milk chocolate
- 60 grams cold butter, cubed
Instructions
- Prepare gelatin by immersing sheets in cold water until softened, allowing them to absorb liquid completely.
- Gently melt gold chocolate using a double boiler or microwave, stirring until smooth and glossy.
- Warm heavy cream to approximately 70°C, then incorporate the softened gelatin, stirring until fully dissolved.
- Blend melted chocolate with Greek yogurt, creating a homogeneous, creamy mixture with consistent texture.
- Whip remaining heavy cream until it forms stiff, peak-like structures that hold their shape.
- Delicately fold whipped cream into chocolate mixture, maintaining a light, airy consistency.
- Transfer mousse into silicone mold, ensuring even distribution, and freeze for minimum 2 hours to stabilize.
- Combine dry ingredients (flour, cocoa powder, almond flour, powdered sugar) with cold butter in food processor.
- Introduce egg and pulse until dough begins to clump together, avoiding overmixing.
- Wrap dough in plastic film and refrigerate for 2 hours to enhance flavor and texture.
- Roll out chilled dough, then freeze for 20 minutes to prevent shrinkage during baking.
- Line tart ring with rolled dough, trimming excess edges carefully.
- Bake at 165°C for 18-20 minutes until edges are crisp, then cool completely.
- Melt milk chocolate using gentle heat, ensuring no burning or separation.
- Crush cornflakes into small, uniform pieces using rolling pin or food processor.
- Combine melted chocolate with crushed cornflakes, creating a crunchy base layer.
- Spread chocolate-cornflake mixture evenly across cooled tart shell.
- Finely chop milk chocolate and combine with heavy cream and espresso coffee.
- Melt chocolate mixture using bain-marie or microwave, stirring continuously until perfectly smooth.
- Spread ganache over tart base, allowing it to set at room temperature.
- Soften gelatin sheets in cold water, ensuring complete absorption.
- Mix water, sugar, condensed milk, and cocoa powder in saucepan, bringing to rolling boil.
- Incorporate softened gelatin sheets into hot mixture.
- Use immersion blender to create ultra-smooth, glossy mirror glaze.
- Remove frozen caramel mousse from mold and position atop prepared tart.
- Pour mirror glaze over mousse, creating uniform, reflective surface.
- Garnish with crushed caramel or chopped milk chocolate for decorative touch.
- Refrigerate 2-3 hours to allow complete setting and flavor melding.
Notes
- Protect the delicate tart crust by chilling the dough before baking to prevent shrinkage and maintain its crisp texture.
- Ensure smooth ganache by using room temperature ingredients and stirring gently to avoid air bubbles.
- Achieve a flawless mirror glaze by straining the mixture and letting it cool to the right temperature before pouring.
- Modify the recipe for dietary needs by substituting gluten-free flour blend and dairy-free chocolate alternatives.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg