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chocolate vietnamese coffee tart recipeAnita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe.

Makes about (8) 4-inches tarts or (1) 8-inches tart

Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1-1 /3 cups (203 grams) all-purpose flour
1 large egg

1. Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal. Add the egg and process just until the dough comes together. Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.

2. When you are ready to bake the tart shells, preheat the oven to 325 degrees F. Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8-inch thickness. Place your tart pan or tart rings on a baking sheet lined with parchment paper or a silicone mat. Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.

3. Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch. Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1-3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk

1. Place the chocolate into a large bowl and set aside. In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.

2. Pour the hot mixture through a sieve over the chocolate and whisk to combine. Add the eggs one at the time to the chocolate mixture and whisk to combine. Add in the condensed milk and whisk until the mixture is very smooth and shiny.

3. Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle. Let tarts cool on a rack and unmold to serve.

Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt

Whisk the cream in a mixer until soft peaks form. Add in the condensed milk and salt and whisk just until medium peaks form – do not overwhip. Spoon some of the chantilly onto slices of the tart before serving.

Posted on Feb 4, 2008

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