Frédéric Bau, École du Grand Chocolat Valrhona

Walnut, Caramel, and Coffee-Chocolate Tart

Name: Walnut, Caramel, and Coffee-Chocolate Tart
Prep time: 45 min
Cook time: 20 min
Total time: 4 h 35 min
Yield: Serves 8
Ingredients: 1 ½ sticks (6 ⅓ oz./180 g) unsalted butter, plus a little extra for the mold; 1 pinch table salt; Generous ½ cup, (1 ¾ oz./50 g) ground blanched* almonds; 1 egg; Cake flour, divided: 1 cup (3 ¼ oz./90 g) plus 3 cups (9 ½ oz./270 g); 2 ¼ oz. (60 g) milk chocolate, 40 percent cocoa; 2 ¼ oz. (60 g) milk chocolate, 40 percent cocoa; 1 ¾ oz. (50 g) walnuts; ⅓ cup (2 ½ oz./70 g) granulated sugar; ⅓ cup (2 ½ oz./70 g) granulated sugar; 2 ¾ oz. (80 g) bittersweet chocolate, 60 percent cocoa; 2 ¾ oz. (80 g) bittersweet chocolate, 60 percent cocoa; Scant ⅓ cup (70 ml) whipping cream; Scant ⅓ cup (70 ml) whipping cream; 1 ½ teaspoons (10 g) acacia honey; 1 tablespoon (3.5 g) instant coffee granules; 1 tablespoon (15 g) butter; 1 tablespoon (15 g) butter

Preparation info

Serves
8

Difficulty
Medium
Ready in
5 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond shortcrust pastry

1 ½ sticks (6 ⅓ oz./180 g) unsalted butter, plus a little extra for the mold

Dessert
Pie
Vegetarian
Microwave

Method

Prepare the almond shortcrust pastry. In a mixing bowl, soften the butter and mix with the salt, confectioners’ sugar, ground almonds, egg, and 1 cup (3 ¼ oz./90 g) cake flour. As soon as the ingredients are mixed through, add the remaining flour and mix until just combined. Roll the dough out to a thickness of ⅛ in. (3 mm) between two sheets of acetate a