Dive into the deep and enticing flavors of these Coffee and Milk Chocolate Tartlets, where the robustness of freshly brewed coffee meets the creamy richness of milk chocolate. Each tartlet features a hazelnut sweet pastry, filled with a smooth coffee-infused chocolate ganache and topped with a velvety milk chocolate layer, creating a perfect harmony of bold and sweet flavors.
Why You’ll Love This: These tartlets are a dream for anyone who appreciates the potent flavor combination of coffee and chocolate. The coffee ganache provides a bold and aromatic kick, perfectly balanced by the sweetness and smoothness of the milk chocolate. The hazelnut in the pastry adds a subtle nutty background, enhancing the depth and complexity of the dessert.
Perfect Occasion: These tartlets are perfect for coffee breaks, dessert after a sophisticated dinner, or any gathering where coffee lovers convene. They’re especially suitable for events that celebrate fine dining and gourmet desserts, such as tasting events or festive celebrations.
Decoration Tips: For an elegant presentation, sprinkle a light dusting of cocoa powder or finely ground coffee on top of the tartlets just before serving. A few coffee beans placed in the center of each tartlet can also enhance the visual appeal and hint at the flavors within. For a festive touch, consider drizzling a little caramel or gold leaf for added luxury.
- Ingredients:
- Coffee Chocolate Ganache (prepare a day ahead):
- 170g heavy cream
- 28g coffee beans
- 55g honey or glucose
- 200g milk chocolate
- 35g butter
- Hazelnut Sweet Pastry:
- 125g flour
- 50g powdered sugar
- 15g hazelnut powder
- A pinch of fleur de sel
- 75g unsalted butter, cold
- 25g whole egg
- Milk Chocolate Ganache:
- 250g milk chocolate
- 250g heavy cream
- 40g glucose
- 45g butter
- A pinch of fleur de sel
- Coffee Chocolate Ganache (prepare a day ahead):
Instructions:
- Prepare the Coffee Chocolate Ganache:
- Heat cream with coffee beans to infuse for 15 minutes, strain to original weight, reheat to a boil, pour over milk chocolate and honey. Mix in butter at 35°C, blend, cover, and let set at room temperature for 24 hours.
- Make the Hazelnut Sweet Pastry:
- Combine dry ingredients and butter in a mixer until sandy. Add the egg, quickly mix to form a dough, chill, then press into tart rings and bake at 325°F (165°C) for 20 minutes.
- Prepare the Milk Chocolate Ganache:
- Melt chocolate in a bain-marie. Heat cream and glucose, pour over chocolate in thirds, blending well. Stir in butter and a pinch of salt, blend.
- Assemble the Tartlets:
- Pour the milk chocolate ganache into the pre-baked tart shells, refrigerate until set. Pipe the coffee chocolate ganache on top.
Enjoy these Coffee and Milk Chocolate Tartlets, a luxurious treat that combines the invigorating power of coffee with the sweet allure of chocolate in every bite, making each tartlet a celebration of flavor and craftsmanship.
