Ingredients
| 1 tart shell (see recipe) | |
| WHIPPED COFFEE GANACHE | |
| 200ml cream | |
| 6g coffee beans, roughly chopped | |
| 60g white chocolate, chopped | |
| COFFEE GANACHE FILLING | |
| 120ml cream | |
| 20g coffee beans, chopped | |
| 2g instant coffee | |
| 150g white chocolate, chopped | |
| GARNISH | |
| coffee beans | |
| white chocolate |
View the recipe collection here
Instructions
| 1. | To make the whipped coffee ganache, bring half of the cream to a simmer and add the coffee beans. |
| 2. | Set aside off the heat for 30 minutes to infuse. |
| 3. | Meanwhile, place the white chocolate in a heatproof bowl. |
| 4. | Bring the cream and coffee beans back to a simmer and strain through a sieve onto the chocolate. Whisk until smooth. |
| 5. | Pour the remaining cream into the mixture, whisking to incorporate. Cover and chill for 6 hours. |
| 6. | Use the same technique to make the coffee ganache filling: bring all the cream to a simmer, add the coffee beans, rest for 30 minutes. |
| 7. | Bring back to a simmer, add the instant coffee and strain through a sieve over the chocolate, mixing well. |
| 8. | Fill the tart shell to the top with the filling and chill for 1 hour. |
| 9. | To assemble the tart, whisk the whipped coffee ganache on medium in a stand mixer, or by hand, until medium peaks are achieved. |
| 10. | Use a piping bag with the tip cut off on an angle to pipe squiggles on top of the tart. |
| 11. | Garnish with coffee beans and chocolate shavings, made by grating the white chocolate with a vegetable peeler. |
Recipes & food styling Corentin Esquenet / Photography Charlie Jackson
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