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).


  • Cacao shortcrust

  • 200gr Butter

  • 5gr Salt

  • 80gr Caster sugar

  • 220gr Plain flour

  • 55gr Cocoa powder

  • 3 Egg yolks

  • Almond cream

  • 40gr Butter

  • 40gr Caster sugar

  • 40gr Almond meal

  • 40gr Whole eggs

  • 40gr Thicken cream

  • Coffee chocolate ganache

  • 150ml Whole milk

  • 20gr Roasted coffee beans

  • 240gr Milk chocolate

  • 50gr Dark chocolate

  • Mascarpone cream

  • 150gr Mascarpone cheese

  • 150gr Whipped cream


  • Cacao shortcrust:

  • 1.

    Combine butter at room temperature with salt and caster sugar in a mixer with a paddle.

  • 2.

    Sift the flour and cocoa together before pouring into the mixture.

  • 3.

    Then lastly add the egg yolks.

  • 4.

    Let it rest in the fridge for 1 hour, then roll out the tart.

  • Almond cream:

  • 1.

    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.

  • 2.

    Pour the almond cream onto the raw tart and bake at 180C

  • Coffee chocolate ganache:

  • 1.

    Boil the milk and infuse with the roasted coffee beans for 30 minutes. Strain and boil again.

  • 2.

    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.

  • 3.

    Rest in the fridge for 30 minutes until solid before serving.

  • Mascarpone cream:

  • 1.

    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.

  • Finishing touches:

  • 1.

    Simply place a large spoonful of mascarpone cream on the sliced tart. Serve with a Latte…

  • 2.

    Matching wine: Red sparkling Shiraz

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 773kj
  • Fat Total 53g
  • Saturated Fat 31g
  • Protein 12g
  • Carbohydrate 67g
  • Sugar 37g
  • Sodium 361mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Melbourne Macaron.

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