65g almond meal
65g pure icing sugar
1 small egg
150g caster sugar
55g fair trade espresso coffee
205g fair trade milk chocolate
30g fair trade coffee beans
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sable pastry, soften butter in electric mixer with beater attachment. Add almond meal and pure icing sugar, mix well. Slowly add eggs one at a time, mix through. Add flour and salt. Remove from bowl, wrap in glad wrap and chill for 2 hours. Roll out to 3mm thick, line an 8cm tart tin and blind bake in the oven for 20min or until golden. Let cool.
To make the coffee caramel, in saucepan, place water, glucose and caster sugar, cook on stove until a dark amber caramel is reached. Meanwhile in a plastic container warm cream and coffee in a microwave. Add warm liquid to amber caramel, carefully add slowly as this will rise and boil vigorously. Lastly add the butter and let cool.
To make the choc-coffee ganache, place cream and coffee beans in a saucepan and bring to 80°C. Switch off and let infuse for 1 hour. Add glucose to infusion and reheat to 80°C. Pour over milk choc passing through a strainer first to discard the coffee beans. Stir through the butter and use.
To assemble, remove blind beans from tart shells and fill halfway with coffee caramel. Let set then fill the remaining half with coffee choc ganache. Let set and serve at room temperature.