Part 1: True Dark Pate Sable
Ingredients
Method- 150g Butter
- 75g Confectioner's Sugar
- 1 Vanilla Bean or 1/2 Tbsp Vanilla Extract
- 50g Eggs (approx one large egg) (lightly beaten)
- 175g Pastry Flour
- 30g True Dark Cocoa Powder
Can be used as a tart shell, an additional texture to a dessert, as a cookie.
Cocoa Powder suggestions:
- This recipe can be used with all of our 6 cocoa powders.
- If using Carbon Black, use only 10g.
- In a mixing bowl, add butter, confectioner’s sugar and vanilla. Cream together until smooth and light in colour.
- Gradually add eggs, beating well in between each addition.
- Add flour and cocoa powder and mix. Making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
- Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
- Once firm, roll dough out to approx. 4mm thick. (note: do this step when dough is still cold for best results)
- Cut to desired size for tart.
- Shape dough into tart rings. Let rest in refrigerator for 30-45 minutes before baking.
- Bake tarts at 165ºC for approx. 10-12 minutes. Baking Time depends on size of tart.
Part 2: Coffee True Dark Ganache
Ingredients
Method- 404g Double (Heavy) Cream
- 404g Double (heavy) Cream
- 10g Crushed Coffee Beans
- ½ Vanilla Bean
- 30g Fish Gelatin (or 6g pork gelatin) (bloomed)
- 60g Sugar (caster)
- 40g True Dark Powder
- 40g Cocoa Butter
- In a saucepan, add 1st quantity of cream, coffee beans & vanilla. Bring to a soft boil.
- Take off heat and allow to infuse for a minimum of 5 min.
- In a separate bowl add True Dark & cocoa butter. Set aside until ready to use
- Once infused, strain and weigh 404ml of infused cream. Add sugar and bring to a soft boil.
- Once infused cream has come to a boil, pour into bowl with cocoa ingredients. Blend with an immersion blender until all ingredients have been combined.
- Add gelatin, mix with immersion blender until combined.
- Add 2nd quantity of cream & mix with immersion blender until combined.
- Transfer ganache to a heat-proof container and allow to cool down before putting in refrigerator to set. For best results allow to set overnight (min. of 12hrs) in the refrigerator.
- Once ganache is set, transfer to a cold mixing bowl. With a whisk attachment, whip ganache to medium peaks. (Note: be careful not to overwhip, it will split if overwhipped.)
- Ganache is ready to be used once whipped.
- Reserve in refrigerator if not using immediately
Part 3: Gluten Free Biscuit
Ingredients
Method- 125g Sugar
- 188g Egg Whites (approx. 4 large eggs)
- 140g Almond Flour
- 50g Confectioner’s Sugar
- 22g Rich Terracotta Cocoa Powder
- Preheat oven to 165ºC.
- Prepare a half sheet tray by lining it with parchment paper or a silpat and lighty greasing it. Set aside until ready to use.
- In a mixing bowl, start whipping egg whites. Adding sugar gradually once the egg whites have become white and frothy (foamy soap-like).
- Sift the rest of the dry ingredients into a large bowl and set aside until ready to use.
- Once the whites have reached medium/stiff peaks. Fold in dry ingredients in 3 stages, until just combined
- Spread evenly onto prepared sheet tray and bake immediately.
- Biscuit will bake for approx. 7-10 minutes depending on the oven strength (check for readiness if the biscuit springs back once touched).
- Once baked, flip onto another sheet tray and allow to cool for 2-5 minutes.
- Remove parchment paper/silpat carefully.
- Cut into 6cm circles and set aside until ready to use. (NOTE: this size depends on the size of tart mould being used).
Part 4: Coffee Caramel
Ingredients
Method- 192ml Single (Half and Half) Cream
- 10g Crushed Coffee Beans
- ½ Vanilla Bean
- 57g Sugar
- 21g Glucose
- 27g Soft Brown Sugar
- In a saucepan, add cream, coffee, vanilla bean. Bring to a simmer then turn off heat. Allow to infuse for minimum of 5 minutes.
- Blend with an immersion blender thoroughly. Strain and keep warm.
- In a medium pan, add all sugar. Start a dry caramel. Once you've reached a semi-dark golden caramel, deglaze with the warm infused cream.
- Cook until all ingredients are thoroughly combined.
- Transfer into a mixing bowl, mix on low speed until cooled (paddle attachment).
- Store in piping bags ready for use.
Part 5: Bergamot Cremeux
Ingredients
Method- 196g Bergamot Puree
- ½ Vanilla Bean
- 270g Sugar (caster)
- 245g Whole Egg (Approx 4 large eggs)
- 22g Fish Gelatin (4.5g Pork Gelatin)
- 185g Butter
- In a saucepan, add bergamot and vanilla bean. Bring to a simmer.
- At the same time, add sugar and eggs into a bowl. Mix until combined. Set aside until ready to use.
- Once puree has come to a simmer, temper liquid gradually into bowl with egg/sugar mixture. Stirring constantly.
- Return mixture back to the pan and set on low heat. With a rubber spatula, stir often to prevent from burning the curd.
- Once Curd has come to a soft boil (boiling for a minimum of 30 sec) take off heat and transfer into a heat proof container.
- Allow to cool down to 45ºC, add gelatin. Mix thoroughly with immersion blender.
- Add butter and mix thoroughly with immersion blender.
- At this point cremeux can be poured into desired moulds. (note: cremeux can also be cooled down overnight and whipped the next day if a mould is not desired)
- Set the cremeux moulds in the freezer until frozen.
- Once frozen the cremeux can be unmoulded and reserved in the freezer until ready to be used.
Part 6: Assembly
Method- Once all ingredients are made. Align tarts on a sheet tray.
- Pipe a layer of coffee caramel inside the tart shell.
- Place a disc of cocoa biscuit over the top of the caramel.
- Pipe the whipped ganache over the biscuit.
- At the middle of the ganache fill with coffee caramel and sprinkle lightly toasted cocoa nibs over the top of the caramel.
- Place the bergamot cremeux over the top of the ganache.
- Finish with roasted coffee beans.
- Allow to come to temperature before serving.
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