Recipe of the Day Categories:
Coffee Talk II
Buy This Art Print At AllPosters.com
Studio Nouvelles Images
Buy This Art Print At AllPosters.com
Friday, November 10, 2006
of our affiliate partners supports
this web site. We thank you!
Coffee Tart (Tarte au Café)
Adapted from Pierre Hermé, Paris
Paris Sweets: Great Desserts
from the City's Best Pastry Shops
© 2002 by Dorie Greenspan, Broadway Books, a division of
Random House, Inc.
“If you’ve never had a Pierre Hermé dessert, then I encourage you to make
this tart, because it is typically Hermé-esque: its look is simple, its
medley of textures is surprising, and its taste – the most important part –
is sublime. At the base of the
tart is a velvety coffee ganache that, unlike
most ganaches, is made with white chocolate. When Pierre and I talked about
the dessert, he explained that most tarts
of this kind use bittersweet
chocolate ganache to which coffee is added and, ‘as good as that is, the tart
tastes more of chocolate than coffee.’ In other words, they’re mocha. But,
as Pierre says, ‘white chocolate has wonderful texture, makes a good
and carries the coffee flavor without adding much flavor of its own.’ Pierre
covers the cushion of ganache with a layer of featherlight ladyfingers
ladyfingers are ideal) soaked with another hit of coffee, and
then lavishes the top
of coffee whipped cream. If you’re a lily gilder, you can add a shower
milk chocolate shavings.
word on timing:
Of course the crust can be made ahead, but the coffee cream must be made at
least 6 hours, preferably 24 hours, in advance, and the finished tart should
be refrigerated for at least 1 hour, all of which makes this the perfect
party tart. In fact, the first time I made this tart, I prepared the ganache
and finished the dessert (i.e., arranged and soaked the ladyfingers and
whipped and piped the cream) while my husband was setting out the glasses and
nibbles for apéritifs. Unlikely as
it seems, with a little do-ahead work, this elegant tart is a quickie.”
The Coffee Cream
1 1/2 teaspoons powdered gelatin
2 tablespoons (30 grams) cold water
2 cups (500 grams) heavy cream
1 1/2 tablespoons (20 grams) sugar
1/3 cup (12 grams) ground-for-espresso coffee, preferably French roast
The Coffee Ganache
10 3/4 ounces (300 grams) white chocolate, preferably an imported
chocolate such as Valrhona Ivoire, finely chopped
1 cup (215 grams) heavy cream
1/4 cup (20 grams) ground-for-espresso coffee, preferably French roast
1 fully baked 9-inch (24-cm) tart shell made with
Sweet Tart Dough
10 to 12 store-bought ladyfinger biscuits, split lengthwise
1/2 cup (125 grams) very strong espresso, cooled
Milk chocolate for shavings (optional)
1. To make the Coffee Cream: It’s best to do this at
least 6 hours ahead or, preferably, the day before you make the tart.
Sprinkle the gelatin over the cold water and let it sit for 5 minutes, or
until it is soft and spongy, then dissolve it by heating it for 15 seconds in
a microwave oven (or do this stovetop); set aside.
2. Line a fine-mesh sieve with a quadruple thickness of damp cheesecloth.
Bring the cream to the boil, add the coffee, and stir well, then pour the
cream through the sieve; discard the coffee grounds. Wait for 1 minute, then
stir in the cream – if there’s any sediment, strain it again. Stir the sugar
and dissolved gelatin into the cream and, once they are incorporated, put the
cream into the refrigerator to chill for at least 6 hours, preferably 24.
3. To make the ganache: Line a fine-mesh sieve with a quadruple
thickness of damp cheesecloth. Warm the chocolate in a microwave oven (or
over a pan of simmering water) just enough to melt it slightly. Pull the
the heat. Meanwhile, bring the cream to a full boil and stir in the coffee.
4. Pour the cream through the sieve over the white chocolate in two or three
additions, stirring gently after each addition with a rubber spatula and only
adding more cream when the precious amount is incorporated; discard the
coffee grounds. Don’t worry if the ganache separates halfway through – it
will come together once all the cream is stirred in. Once the ganache is
smooth, it should be used immediately.
5. To finish: Pour the ganache into the tart shell. Cover the top of
the ganache with the ladyfingers. Placing the flat of each biscuit against
the ganache and arranging the biscuits so that they cover the surface as
completely as possible, a job that will require cutting a couple of biscuits
fit into small spaces. Using a pastry brush or a spoon, generously soak the
biscuits with the cooled espresso.
6. Working by hand with a whisk, or using a mixer with a whisk attachment,
beat the coffee cream until it holds firm peaks. Spoon the cream into a
pastry bag fitted with a large star tip and pipe rosettes over the top of the
tart, or spoon the cream over the tart and smooth it with a spatula.
Refrigerate the tart, away from foods with strong odors, for at least 1 hour
to set the
ganache. (The tart can be kept in the refrigerator for up to 8 hours before
serving. If the tart has been chilled for a long time, allow it to sit at
room temperature for about 30 minutes before serving.)
7. If you’d like to top the tart with milk chocolate, hold the chocolate over
a sheet of parchment or wax paper and, using a vegetable peeler, scrape
chocolate shavings onto the paper. Refrigerate the shavings until ready to
serve, and scatter them over the tart at the last minute.
Keeping: The crust, coffee cream, and chocolate shavings can be made ahead
and the finished tart can be kept in the refrigerator for up to 8 hours.
American in Paris: Fans of Starbucks’ mochaccino might want to serve this
tart surrounded by a drizzle of homemade or best-quality store-bought
bittersweet chocolate sauce.
Chocolate-Coffee Pie with Almond Crust
White Chocolate Tartlets with Strawberry Coulis
Index - Pie Recipe
Basic Pie Crust