Tag Archives: Chocolate lattice

Coffee infused chocolate tarts

This is another gem from “I love chocolate, I love Thermomix” cookbook and what a deliciously decadent dessert that is! The chocolate is enhanced by the coffee and the pastry is nice and crisp, not too hard but still holds its shape. I decorated it with homemade chocolate ruffles (see a good video here on how to make them) but you can do any decoration you like (in the book they say to make chocolate lattice using a paper cone).

I made them in mini tartlets version, which are the perfect size to serve with tea or coffee. You can of course make them in bigger tart shells if you wish.

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Source: I love chocolate, I love Thermomix cookbook

Ingredients

Chocolate pastry
170g plain flour
25g unsweetened cocoa powder (I used Bournville)
50g caster sugar
100g salted butter, diced and very cold
1 large egg

Chocolate and coffee ganache
200g whipping cream
2 tsp granular instant coffee
200g dark semi-sweet chocolate (I used a good 58% cocoa chocolate)

Decorations
100g good dark chocolate (not too strong, 58 to 64% cocoa), melted and tempered

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Method

  1. Make the chocolate pastry: sieve the flour and cocoa powder together by Turbo pulsing a few times.
  2. Add the butter and sugar, Turbo pulse in short burst until fine crumbs form.
  3. Add the egg and Turbo pulse in short burst JUST until clinging together.
  4. Press down into buttered and floured tartlet cases. Alternatively, chill in the fridge for 1 hour and roll into a floured surface. Line buttered and floured tart tins with the dough. Chill in the fridge for 1 hour to prevent shrinkage during baking.ChocolateTart_001
  5. Bake blind at 180C for 10 min for small tartlets (less than 5cm diameter), 15 min for bigger ones. Remove the baking beans and continue cooking in the oven for 3 minutes more. Cool in the tins on a rack.ChocolateTart_002
  6. Dark chocolate ganache: heat the cream and instant coffee 3 min/50C/speed 3.
  7. Add the chocolate and stir to a smooth cream 3 to 4 min/speed 3 with no heat.
  8. Set aside 10 minutes to cool a little then pour into the baked pastry cases. Cool at room temperature 45 minutes and refrigerate for 2 hours before serving.
  9. Decorations: warm the chocolate 2 min/37C/speed 2, scraping down the sides then finishing melting 3 min/speed 2.
  10. Make the ruffles as per the video or pour into a paper cone to create a nice lattice pattern over greaseproof paper. Set in the fridge 10 minutes before using.

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