Tart with Coffee Ganache and Prunes
Baking and Desserts • French
Description
Tart with Coffee Ganache and Prunes
Ingredients
- Butter 5 oz
- Wheat Flour 5 oz
- Egg white 1 piece
- Powdered Sugar 5 oz
- Cocoa Powder 0 oz
- Brandy 0 oz
- Vanilla Pod 1 piece
- Amaretto Liqueur 0 fl oz
- Liquid dark chocolate 5 oz
- Prunes 5 oz
- 10% cream 5 oz
- Chopped almonds 0 oz
- Ground Coffee 0 oz
Step-by-Step Guide
Step 1
Soak the prunes in amaretto, stir and leave for 50 minutes, stirring occasionally; split the vanilla pod lengthwise and extract the seeds; separate the yolk from the white.
Step 2
In a saucepan, melt 2/3 of the butter; mix the melted butter with powdered sugar until smooth, add cocoa, vanilla seeds, egg yolk, brandy, and mix until homogeneous; add flour and quickly knead the dough; wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Step 3
Spread the dough evenly in a tart pan, create edges, prick the bottom of the crust all over with a fork, and bake with weights in a preheated oven at 390°F for 15 minutes; remove the weights and bake for another 5 minutes; transfer the crust to a plate and cool in the refrigerator for 15 minutes.
Step 4
Set aside 6 whole prunes and 6 almonds; stuff the prunes with almonds; slice the remaining prunes into strips, chop the remaining almonds finely, and place the chopped prunes and almonds at the bottom of the crust.
Step 5
Make the ganache: pour the cream into a saucepan, add coffee, bring to a boil, and remove from heat; add the chocolate from the larger package, stir until you achieve a very smooth and shiny texture, add half of the remaining butter, and stir until dissolved; pour into the crust.
Step 6
Melt the chocolate from the smaller package and the remaining butter, dip the stuffed prunes in the chocolate, and transfer them to parchment paper; spread the remaining chocolate over the parchment paper in a 2 mm layer and refrigerate until set.
Step 7
Break the chocolate by hand; place the prunes on the tart, decorate with chocolate, and serve.
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