{"id":15336,"date":"2017-02-12T14:28:28","date_gmt":"2017-02-12T12:28:28","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15336\/"},"modified":"2022-01-15T10:36:50","modified_gmt":"2022-01-15T08:36:50","slug":"coffee-chocolate-tart-with-vanilla-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-chocolate-tart-with-vanilla-cream\/","title":{"rendered":"Coffee Chocolate Tart with Vanilla Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">One of the things I&#8217;m addicted to is definitely tarts and pies. I love making it, thinking about the different flavors and combination of textures, and every single time I get a different tart, with no resemblance to any other I already made. Chocolate tart is one of my top favorites.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This coffee chocolate tart combines three of my top favorite ingredients: dark chocolate, coffee and vanilla. It will make everyone say WOW as soon as you get it to the table, and chocolate lovers will adore this cake!<\/p>\n<div id=\"attachment_15339\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15339\" class=\"wp-image-15339\" title=\"Coffee Chocolate Tart with Vanilla Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/chocolate_coffee_and_vanilla_tart-s.jpg\" alt=\"Coffee Chocolate Tart with Vanilla Cream\" width=\"800\" height=\"1142\" \/><p id=\"caption-attachment-15339\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21199--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coffee Chocolate Tart with Vanilla Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For cocoa short crust pastry:<\/h4>\n<ul>\n<li>180 grams all-purpose flour<\/li>\n<li>30 grams cocoa powder<\/li>\n<li>50 grams icing sugar<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tbsp. cold water<\/li>\n<\/ul>\n<h4>Coffee and almond cream:<\/h4>\n<ul>\n<li>100 grams almond meal<\/li>\n<li>2 tsp. instant coffee powder<\/li>\n<li>75 grams dark brown sugar<\/li>\n<li>75 grams cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tbsp. cold milk<\/li>\n<\/ul>\n<h4>Chocolate mousse domes:<\/h4>\n<ul>\n<li>100 grams dark chocolate<\/li>\n<li>60 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>10 grams sugar<\/li>\n<li>1 egg yolk<\/li>\n<li>125 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate gla\u00e7age:<\/h4>\n<ul>\n<li>7 grams gelatin powder<\/li>\n<li>35 ml. water<\/li>\n<li>75 ml. water<\/li>\n<li>50 grams cocoa powder<\/li>\n<li>125 grams sugar<\/li>\n<li>75 ml. heavy cream<\/li>\n<\/ul>\n<h4>For vanilla Chantilly cream:<\/h4>\n<ul>\n<li>250 ml. heavy cream<\/li>\n<li>2 tbsp. sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 tsp. cream stabilizer of instant vanilla pudding mix<\/li>\n<\/ul>\n<h4>Chocolate crumble:<\/h4>\n<ul>\n<li>35 grams all-purpose flour<\/li>\n<li>20 grams cocoa powder<\/li>\n<li>25 grams dark chocolate<\/li>\n<li>50 grams cold butter cut into cubes<\/li>\n<li>25 grams sugar<\/li>\n<li>1\/2 tsp. instant coffee powder<\/li>\n<\/ul>\n<h4>You will need:<\/h4>\n<ul>\n<li>24 cm baking-ring or pie pan<\/li>\n<li>A silicon mold of 5-6 cm domes<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Cocoa short crust pastry:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, cocoa powder, sugar, butter and salt and blend into a crumbly mixture.<\/li>\n<li>Add egg and continue to blend only until dough clumps form. If necessary, and if the dough is not united, add 1-2 tablespoons cold water.<\/li>\n<li>Transfer the dough to a work surface, unite and form a disc shape. Wrap in plastic wrap and cool for about an hour in the refrigerator.<\/li>\n<li>Roll out on the dough a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes until edges start to set.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until set but not yet fully baked.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Coffee and almond cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put almonds, coffee, sugar, butter and salt and blend into crumbly mixture.<\/li>\n<li>Add egg and milk and continue to blend until you get a thick cream.<\/li>\n<li>Pour the cream over the crust, flatten evenly rather thin and bake for 10-12 minutes until the cream swell slightly, set in the sides but still slightly soft in the center. Cool completely.<\/li>\n<\/ol>\n<h4>Chocolate mousse domes:<\/h4>\n<ol>\n<li>Melt the chocolate in a medium bowl.<\/li>\n<li>In a small saucepan put milk, sugar and salt and heat to simmering point.<\/li>\n<li>Pour the hot milk mixture over the chocolate and stir well until the mixture is smooth.<\/li>\n<li>Add the yolk and mix well until it is absorbed into the mixture.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<li>Whip the cream until soft peaks form and gently fold into the chocolate mixture until you get a uniform and smooth mousse.<\/li>\n<li>Pour the mousse into the dome molds and smooth the top. Transfer the remaining mousse into a piping bag fitted with 1 cm round piping tip and refrigerate until assembly.<\/li>\n<li>Freeze the mousse domes for 2-3 or until they are completely frozen.<\/li>\n<\/ol>\n<h4>Chocolate gla\u00e7age:<\/h4>\n<ol>\n<li>In a small bowl put gelatin and water, stir and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan put water, cocoa powder and sugar and heat to a boil.<\/li>\n<li>Add in the cream and bring to a boil again.<\/li>\n<li>Melt the gelatin and add into the saucepan while whisking.<\/li>\n<li>Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.<\/li>\n<li>Extract the mousse out of the dome molds and place on a rack.<\/li>\n<li>Pour gla\u00e7age over the mousse domes until coated and freeze for 10 minutes to set.<\/li>\n<li>Place the coated mousse domes over the tart freely and cool.<\/li>\n<\/ol>\n<h4>Vanilla cream:<\/h4>\n<ol>\n<li>In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer to a very stable cream.<\/li>\n<li>Transfer the whipped cream into a piping bag with a serrated 2 cm piping tip and drizzle small mounds of cream in between the mousse domes.<\/li>\n<\/ol>\n<h4>Chocolate crumble:<\/h4>\n<ol>\n<li>Preheat oven to 170 degrees.<\/li>\n<li>In a food processor with a steel blade put flour, cocoa and chocolate, grind to a fine powder.<\/li>\n<li>Add butter, sugar and coffee and blend just until large crumbs are formed.<\/li>\n<li>Transfer the crumbs on a baking pan lined with baking paper and bake for 10-15 minutes or until set.<\/li>\n<li>Cool completely and garnish the tart.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the chocolate tart in a closed container in the refrigerator for up to 3-4 days.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15338\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15338\" class=\"wp-image-15338\" title=\"Coffee Chocolate Tart with Vanilla Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/chocolate_coffee_and_vanilla_tart3-s.jpg\" alt=\"Coffee Chocolate Tart with Vanilla Cream\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15338\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15337\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15337\" class=\"wp-image-15337\" title=\"Coffee Chocolate Tart with Vanilla Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/chocolate_coffee_and_vanilla_tart2-s.jpg\" alt=\"Coffee Chocolate Tart with Vanilla Cream\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15337\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>One of the things I&#8217;m addicted to is definitely tarts and pies. I love making it, thinking about the different flavors and combination of textures, and every single time I get a different tart, with no resemblance to any other I already made. Chocolate tart is one of my top favorites. This coffee chocolate tart [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1618,1643,2871,1636,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee Chocolate Tart with Vanilla Cream | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This chocolate tart combines dark chocolate, coffee and vanilla. It will make everyone say WOW and chocolate lovers will adore it!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/coffee-chocolate-tart-with-vanilla-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee Chocolate Tart with Vanilla Cream | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This chocolate tart combines dark chocolate, coffee and vanilla. 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