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This inspiration comes from South Melbourne which, for me represents Melbourne’s coffee culture and conjures up thoughts of almonds! It also partly comes from suppliers like Cottle Coffee Premium supplied quality products since 1912. Makes 1 large tart (22cm).
Combine butter at room temperature with salt and caster sugar in a mixer with a paddle.
Sift the flour and cocoa together before pouring into the mixture.
Then lastly add the egg yolks.
Let it rest in the fridge for 1 hour, then roll out the tart.
Mix the butter at room temperature with the caster sugar. Once mixed, add in the almond meal, followed by the eggs and finally the cream at last.
Pour the almond cream onto the raw tart and bake at 180C
Coffee chocolate ganache:
Boil the milk and infuse with the roasted coffee beans for 30 minutes. Strain and boil again.
Take off the heat and add both chocolates. Stir with a spatula. When the mixture cools down, but still liquid, pour into the almond tart.
Rest in the fridge for 30 minutes until solid before serving.
Whisk the cream to a soft peak, add the mascarpone gently and reserve in the fridge for at least 30 minutes before use. This forms a nice quenelle.
Simply place a large spoonful of mascarpone cream on the sliced tart. Serve with a Latte…
Matching wine: Red sparkling Shiraz
Recipe courtesy of Melbourne Macaron.
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