Coffee Tart

Preparation

Step 1: Pre-bake the shortcrust

Preheat the oven to 180°C. Roll out the shortcrust into a 24 cm tart pan and prick the bottom with a fork. Cover with parchment paper and baking weights, then blind bake for 15 minutes.

Remove the paper and weights, then bake for another 5 to 7 minutes until golden. Let cool completely on a wire rack. Set aside.

Step 2: Prepare the coffee cream

In a saucepan, gently heat 200 ml of heavy cream with the strong coffee. Meanwhile, whisk egg yolks with sugar and cornstarch until pale.

Pour the hot coffee cream over the egg mixture in a steady stream while whisking. Return everything to the saucepan and thicken over low heat, stirring constantly, until the cream coats the back of a spoon.

Off the heat, stir in 30 g of butter cut into small cubes until melted. Pour the cream over the tart base and smooth with a spatula.

Step 3: Make the coffee mousse

Soak the gelatin sheets in cold water for 5 minutes. Heat the remaining 200 ml of heavy cream without boiling. Off the heat, add the squeezed gelatin and chopped dark chocolate.

Stir until smooth. Let cool to room temperature, stirring occasionally. When the ganache is lukewarm but still liquid, whip the remaining cream into stiff peaks and fold gently into the ganache.

Step 4: Assemble the mousse

Pour the coffee mousse over the set cream layer in the tart shell. Spread evenly with an offset spatula. Tap the pan gently to release air bubbles.

Refrigerate for at least 3 hours, ideally overnight. The mousse must be fully set before unmolding.

Step 5: Decorate

Just before serving, remove the tart from the fridge. Carefully unmold and place on a serving plate.

Decorate with chocolate-coated coffee beans arranged in a circle along the edge. Add dark chocolate shavings and a dusting of sifted cocoa powder for an elegant finish.

Step 6: Serve

Serve the coffee tart well chilled, cut into clean slices with a knife dipped in hot water and wiped between cuts. Pair with a real espresso for purists or a glass of almond milk for a softer touch.

This tart is perfect after a meal or at tea time for a refined coffee break.