The final chocolate tart in my series ‘Exploring Chocolate Tarts’ is my Cremamocha Tart; a shortcrust pastry base filled with a coffee flavoured smooth chocolate ganache. The coffee flavour comes from the addition of Camp Coffee, a chicory-based coffee flavoured essence which can be used in baking to produce a coffee flavour as well as being used as a coffee substitute.
Here are some of my other recipes where Camp Coffee could be used to give a great coffee flavour. To use Camp Coffee, I recommend using the same weight of the coffee granules, so if a recipe calls for 1 tsp of instant coffee granules dissolved in 1 tbsp of milk, add 1 tsp of Camp Coffee essence.
Coffee and Vanilla Striped Biscuits
Snowy Mountain Mochacinno Cake
Perfect Coffee and Walnut Cupcakes
Since the ganache filling is not baked in the oven, you have to blind bake the pastry cases. You can read the full details of both how I line my tart tins as well as how I blind bake my pastry by clicking here.
1 pack of ready rolled shortcrust pastry
150ml single cream
2 tbsp Camp Coffee essence
150g dark chocolate, broken into pieces
Preheat the oven to 200˚C.
Fill your tart tins with the pastry as detailed above, rerolling any excess to the same thickness. Any gaps in your pastry can be patched up with the pastry. Line with foil as above and fill with weights.
Place the tarts into the preheated oven and turn the temperature down to 180˚C and bake blind for 12 minutes. After 12 minutes, remove the foil and weights and return to the oven for 10 minutes until the base is golden and cooked through.
For the ganache, heat together the cream and Camp Coffee essence in the microwave for 90 seconds, stirring after each 30 seconds have passed. Add in the dark chocolate pieces and leave for 3 minutes. Then stir the ganache until the chocolate has all melted and it is smooth and silky.
Fill the pastry cases right to the top with ganache, using a knife to spread out the surface so that it is smooth. Chill the tarts for 45 minutes until the ganache has set and isn’t soft or sticky to the touch.
To serve, dust the tart decoratively with icing sugar, using a template to create shapes. You may wish to serve it with fresh fruit or a praline.
Andrew in the Kitchen 