Tiramisu style coffee tart
The Enoteca restaurant has maintained the highest standards in Liege for over 30 years. People go there because they have something to celebrate or because they are sad about something: fine dining is both festive and comforting. The desserts here are not to be outdone, as is shown by this signature coffee tart, inspired by tiramisu.
Ingredients for 1 tart (18cm diameter) :
For the sweet pastry
- 125g flour
- 15g ground almonds
- 45g icing sugar
- 1g fleur de sel
- 1/4 vanilla pod
- 75g (cold) butter
- 1 egg
For the chocolate-coffee ganache
- 175ml 40% fat cream
- 250g white chocolate (chips)
- 20g Charles Liégeois ground coffee
For the coffee flavoured whipped cream
- 300ml 40% fat cream
- 1 sheet of gelatine
- 1 tsp Charles Liégeois soluble coffee
- 1 tbsp caster sugar
- 5 sponge fingers
- 1 cup of Charles Liégeois espresso coffee
- A little cocoa powder
- Some steps have to be carried out the day before.
- Prepare the sweet pastry by mixing the dry ingredients, i.e., the flour, the ground almonds, the icing sugar, the seeds of the vanilla pod and the fleur de sel. Mix in the cold butter and the whole egg. Knead the pastry very lightly so that it remains crumbly, like shortcrust pastry.
- Refrigerate the pastry for at least 4 hours – overnight is even better.
- Roll out the pastry, then place it in a buttered mould. Cover with greaseproof paper and add some baking beads (dried beans or coffee beans) to prevent it from puffing up. Cook the pastry for 15 minutes in a preheated oven at 180°C.
- Prepare the chocolate-coffee ganache. Boil the cream and infuse the ground coffee in it for 30 seconds. Strain the mixture through a fine sieve over the white chocolate chips and mix from the centre outwards to obtain equal consistency.
- Spread some of the ganache over the bottom of the tart. Take the 5 sponge fingers, previously soaked in a cup of espresso coffee, and arrange them over the ganache. Cover everything with the rest of the ganache.
- Prepare the whipped cream. Boil all the ingredients except the gelatine. Soak and drain the gelatine in advance and then, off the heat, mix it in. Let it cool completely in the refrigerator, ideally overnight. The preparation must be very cold to whip well. Beat the cream to obtain firm whipped cream. Fill a round tipped piping bag with whipped cream and garnish the tart. Sprinkle with cocoa. Enjoy!