Coffee tart with white chocolate mousse

Description

Coffee tart with white chocolate mousse and orange marmalade. If you like a light coffee aroma, creamy flavor of our desserts, then you here!

Ingredients

Flour

170 g
Butter

120 g
Sugar

80 g
Almonds

40 g
Corn starch

20 g
Chicken egg

1 piece
Cocoa powder

1 tsp
Salt
White chocolate

100 g
Cream

200 ml
Coffee natural

1 tsp
Jam

4 Tbsp

Cooking

Dough and cream to the Tatra is better to prepare in the evening and the next day just to finish the cooking. The fact that the cream and dough require at least 3 hours aging in the fridge. So, make the dough. This soft butter to mix with sugar and ground almonds.

Then beat in an egg. Stir.

Separately mix the flour, salt, cocoa and starch. Add to the mixture.

Knead the dough, it should be soft, slightly stick to hands. Wrap in cling film and put in the refrigerator for at least 3 hours.

Now prigodom cream. In a pan pour 70 ml of cream, bring to a boil. Remove from heat and pour coffee (instant or ground, like me). Leave for 30 minutes so that the coffee is well brewed in cream.

In a separate bowl, melt the white chocolate in a water bath.

Cream with the coffee to drain if using ground coffee. The cream is then quickly heated in the microwave (10-20 seconds), hot pour used melted white chocolate and stir thoroughly with a whisk.

Then, this mixture pour in the remaining 130 ml of cream, stir.

Cream cover with the cling film, to remove at least 3 hours in the refrigerator. And better at night, as dough.

So, it took at least 3 hours. Remove dough from the refrigerator. Cut it in half, we will use only half, the second part can be frozen. Heat the oven to 170 degrees. Put the dough on baking paper, cover with the second layer of baking paper to roll out the dough 3 mm thick. Remove the top paper and the bottom with the dough to transfer it to a form. The shape can be any round, square or rectangular.

On the dough put the baking paper (you can use the one you took for rolling dough). Sprinkle with peas and bake about 15 minutes at tempo-re 170 degrees. Then remove the paper and beans and bake another 5-7 minutes. Remove and fully cool the workpiece.

Billet to lubricate the orange marmalade.

Final step: remove from refrigerator the cream and whip it (first on medium speed, then increase). The whipped cream quickly, minutes for 3. Then put the dough in a pastry syringe or a bag and decorate on top of tart jam. Decorate with jam and coffee beans.

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