Chef's Recipes : White Chocolate and Coffee Tart

Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 14:37
Catégories : Chef's Recipes
Tags : recipes, dessert, white chocolate and coffee tart
For 6 guests:
  • 1 roll of pie crust (short crust) pastry made with real butter
  •  
  • 200ml of light (single) cream
  •  
  • 400g of white chocolate
  •  
  • 250ml of whole (double) cream
  •  
  • 3 teaspoons of freeze-dried (instant) coffee

To start, turn your oven on to oven gas mark 6 (400°F / 204°C). Place your roll of pastry dough in a tart mould greased with butter and cover with the paper it came in. Place a flat lid or some beans on top of the paper to keep the pastry from puffing up during cooking. Put the tart mould in the oven for 20 minutes and then let it cool. In a bowl, break up your white chocolate and pour in 200ml of boiling light cream. Stir with a whisk, add the 3 teaspoons of instant coffee and set aside. When the tart crust is ready, pour in the cream, chocolate and coffee mixture and place in refrigerator for 5 hours. Prepare whipped cream using the whole cream, then use a spoon or a pastry bag (piping bag) to cover the tart when it is completely chilled. You can serve this dessert with a thin rum or vanilla custard. Enjoy!    

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