“COFFEE DELIGHT” TART

cooking

Shortbread tart crust

• Mix wheat flour, almond flour, and salt in a bowl.
• In another bowl, mix sugar and GRANDPRO Tart margarine until smooth.
• Combine both mixtures, grind until crumbs, add the egg yolk, mix thoroughly, form a ball, wrap in cling film and refrigerate for 30 minutes. (While the dough is cooling in a refrigerator, cook chocolate ganache.)
• Heat an oven with top and bottom setting to 170—180˚C.
• Roll out the cooled dough in a 2–3 mm layer on a silicone or any other cooking mat suitable for use in an oven. For convenience, you may put cling film or baking parchment paper on the dough so that it does not stick to the rolling pin and rolls out easier.
• Cut a 19-cm circle from the dough layer and fill a 15-cm perforated tart ring with it. (It is more convenient for me to work this way, because I do not need to cut out the base and sides separately.) Cut off the excess mass of the dough from the edges of the tart ring and put it in a preheated oven.
• Bake for about 15–18 minutes.
• Remove the finished shortbread tart crust from the oven and leave to cool on a grind.

Ganache

• Heat cream in a thick-bottomed saucepan and bring it to a boil.
• Pour into a container with chocolate and mix thoroughly until smooth.
• Divide GRANDPRO Cream margarine into four parts: add one part to the mass of cream and chocolate first, mix until smooth; do the same with the remaining parts of the margarine.
• Leave to cool at room temperature for 15–20 minutes.

Coffee syrup

• Mix instant coffee, sugar, and water, stir until the coffee completely dissolves and then bring to a boil.
• Pour into a separate container and leave to cool at room temperature.

Coffee creme anglaise

• Preheat sous vide water bath to 82˚C.
• While the water bath is heating up, grind egg yolks with sugar and then add milk and coffee syrup.
• Seal this mixture in an airtight plastic bag and submerge in the water bath preheated to 82˚C. Cook for 20 minutes.
• Put the cooked coffee creme anglaise from the bag into a container, cover tightly with cling film and refrigerate.

Meringue

• Mix sugar and water in a heavy-bottomed saucepan, put on medium heat.
• Meanwhile, start whipping egg whites at low speed.
• Boil the syrup to 120˚C. Remove from heat immediately after reaching this temperature.
• By this time, the egg whites should be whipped to soft peaks and increase in volume by about 6–8 times.
• Continue whipping the egg whites at high speed.
• Take a saucepan with syrup and pour it in a thin stream into the egg whites. Pour it closer to the edge of the container so as not to spray the syrup over the walls of the container in case of contact with the whisk.
• Having added all the syrup, add inulin in three parts; whisk until firm stable peaks.

Assembling the tart

• Put the ganache on the bottom of the shortbread tart crust and flatten it. (If the ganache has hardened, microwave it to 40˚C.)
• As soon as the ganache in the tart crust hardens, top it with an even layer of the coffee creme anglaise using a pastry bag for convenience. Smooth the creme.
• Garnish the tart with the meringue: put it on top of the coffee creme anglaise in a serpentine shape using a pastry bag with a petal pipe tip.
• Use gas flame gun to burn lightly the meringue giving it a light-caramel color.