There are days to be more sensible about the food we eat and days to indulge. Like everything – it’s all about balance. I made this tart for a Birthday party and it was split between many guests, which made it a sweet little treat with coffee.
Tarte au Chocolat et Crème Brûlée au Café
for the dough:
250g tart dough with almonds
for the crème brûlée au café:
20g instant coffee powder
4 egg yolks
for the ganache au chocolat:
350g dark chocolate
for the nougatine au café:
100g soft butter
10g instant coffee powder
100g ground or chopped almonds
Preheat oven to 160°C.
Roll out the dough and fit it into the bas e and up the sides of your tart pan. Bake it for 15 minutes.
For the crème brûlée heat the cream in a sauce pan and add the coffee powder. In a bowl beat the egg yolks and the sugar, add the cream. Pour onto the tart bottom and bake it for 20 minutes. Let it cool down.
For the ganache au chocolat bring the cream to a boil. Remove it from the heat and add the chocolate broken into pieces. Stir the chocolate in and add the soft butter. Combine well. Pour the mixture onto the cold tart and let it cool down.
For the nougatine combine butter, sugar and coffee with an electric mixer. Finally add the ground or chopped almonds. Spread the mixture on a baking paper and put it into the oven until it turns brown. Let it cool down. Break the cold nougatine and decorate the tart.