Shop is ready … #Coffee #Chocolat #Mascarpone #Tart #Free #Recipe #Share Recipe

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Shop is ready … #Coffee #Chocolat #Mascarpone #Tart #Free #Recipe #Share Recipe

Shop is ready …   #Coffee #Chocolat #Mascarpone #Tart #Free #Recipe #Share Recipe

Shop is ready …
#Coffee #Chocolat #Mascarpone #Tart #Free #Recipe #Share #TagAFriend
Coffee tart recipes
Shortcrust
Butter 200gr
Salt 5gr
Caster sugar 80gr
Plain flour 220gr
Egg yolk 3 unit
Combine room temperature butter with salt and sugar in a mixer with a paddle
Sift the flour then poor in the mixture
Then add the egg yolk at last, reserve in the fridge for 1 hour then roll the tart.
Almond cream
Butter 40gr
Caster sugar 40gr
Almond meal 40gr
Whole eggs 40gr
Thicken cream 40gr
Mix the room temperature butter with the caster sugar, when mixed, add the almond meal, then the eggs and cream at last.
Pour the almond cream on the raw tart, bake at 180*C
Coffee chocolate ganache
Whole milk 150ml
Roasted coffee beans 20gr
Milk chocolate 240gr
Dark chocolate 50gr
Boil the milk and infuse the roasted coffee beans for 30 mn, then strain and boil again then pour on both shopped chocolate. Stir with a spatula, then when cool down, but still liquid, pour in the baked chocolate, almond tart. Reserve in the fridge for 30 minutes, then cute as desired
Mascarpone cream
Mascarpone cheese 150gr
Whipped cream 150gr
Vanilla beans 2
Whisk the thicken cream & vanilla beans to a soft peak, add the mascarpone gently and reserve in the fridge for at least 30 minutes before use, to form a nice quenelle
Finishing touches
Simply place, a large spoon of mascarpone cream on the tart, served with a Latte, would be much appreciated…
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Shared by pierrickboyer (Pierrick Boyer Melbourne) and selected for Food.

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