Cappuccino Tarts Recipes

COFFEE TART

Steps:

• Sift together dry ingredients; flour, icing sugar, almond, salt
• Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
• Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
• Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
• After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
• Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
• Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
• Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
• If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
• Cut 8 long stripes out of the dough, this will be the side of the tart
• Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
• Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
• Pre-heat oven to 160C / 320F
• After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
• Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat
• Chop chocolate into small pieces and place them into a bowl
• Brew fresh coffee and mix it with cream
• Heat cream and coffee mixture in a saucepan over medium heat just until simmering
• Pour warm cream coffee mixture over chocolate, let it set for a minute until chocolate gently melts then stir together
• Once tart tart shells cooled down to room temperature pour warm chocolate ganache into tart shells. Smooth the top with an offset spatula
• The tarts will need to chill in the fridge for min 4h before decorating for the ganache to set
• Whip very cold cream up until stiff peaks, pipeable consistency. Using 104 ruffle nozzle tip decorate each tart then dust with cocoa powder