1 tart shell (see recipe)
200ml cream
6g coffee beans, roughly chopped
60g white chocolate, chopped
120ml cream
20g coffee beans, chopped
2g instant coffee
150g white chocolate, chopped
coffee beans
white chocolate

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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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