Cappuccino Tart
Styling and Photography by Daniel Lailah and Shoshie Sirkis
Elegant and sophisticated, this cake comes with a definite “wow” factor. Save for a special occasion.
Ingredients
Serves 10-12
BASE
- 2 cups flour
- 3/4 cup sugar
- 1 cup (200 g) cold margarine
- 1 tsp coffee granules
- 2 egg yolks
FILLING
- 1 1/4 cups (300 ml) heavy cream
- 1/4 cup sugar
- 2 Tbsp coffee granules dissolved in a bit of water
- 2 Tbsp instant vanilla pudding mix
GARNISH
- 1 3 1/2-oz (100-g) bar dark chocolate
- 1 3 1/2-oz (100-g) bar baking chocolate
- 31/2 oz (100 g) coconut flakes toasted
- 2 egg whites
- 3/4 cup sugar
Preparation
For the base: In a food processor process flour sugar coffee and margarine until crumbly. Add egg yolks and process 1 minute more.
Wrap in plastic wrap and refrigerate for one hour. Roll the dough into a thin sheet and transfer to a 9-inch (23-cm) springform pan. Prick holes in dough and freeze for a half hour.
Preheat oven to 350°F (180°C). Transfer frozen crust to the oven and bake for 20–25 minutes. Cool completely before adding the filling. For the filling: Beat cream sugar dissolved coffee and pudding mix until firm. Transfer to a pastry bag with a star tip. Pipe into baked pie crust and freeze for one hour.
For the topping: Melt chocolates and mix together. Spread to cool on a parchment-lined surface. Sprinkle toasted coconut on top. Allow chocolate to harden for 3–4 minutes then cut out a 9-inch (23-cm) circle. Cut out a 4-inch (10- cm) circle from the center of the circle so you have a wide ring.
Freeze the ring until firm then place over the cappuccino filling. Set aside the extra chocolate for garnishing.
Beat egg whites and sugar until stiff. Transfer to a pastry bag with a star tip. Pipe into the center of the chocolate ring. Brown with a handheld blowtorch.
Oops! We could not locate your form.
