Coffee and Chocolate Leaf Tart by @cakeofgina_

Name: Coffee and Chocolate Leaf Tart
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 servings
Ingredients: Chocolate melted, for brushing onto the leaf to create the chocolate leaf decoration, amount not given; 1 g Cocoa Powder brushed onto the surface of the chocolate leaf, amount not given; 1 g Gold Food Coloring brushed onto the surface of the chocolate leaf, amount not given; 250 g Flour 00 for the coffee shortcrust; 160 g Butter cold, for the coffee shortcrust; 290 g Powdered Sugar for the coffee shortcrust; 1 Egg medium, for the coffee shortcrust; 3.5 tsp Coffee Powder 3 to 4 teaspoons, for the coffee shortcrust; 2 tbsp Espresso Coffee strong, for the coffee shortcrust; 1 g Salt for the coffee shortcrust; 350 g Dark Chocolate for the crunchy ganache; 480 ml Fresh Cream for the crunchy ganache, semi-whipped, for the coffee cream, for the top ganache; 50 g Granola for the crunchy ganache; 250 g Ricotta for the coffee cream; 1 Coffee one small cup, for the coffee cream; 4 g Gelatin Sheets 130 bloom, for the coffee cream

1h30

8 servings

🍫

Chocolate

🍫

1 g

Cocoa powder

🧴

1 g

Gold food coloring

🌾

250 g

Flour 00

🧈

160 g

Butter

🍬

290 g

Powdered sugar

🥚

1

Egg

☕

3.5 tsp

Coffee powder

☕

2 tbsp

Espresso coffee

🧂

1 g

Salt

🍫

350 g

Dark chocolate

🥛

480 ml

Fresh cream

🥣

50 g

Granola

🧀

250 g

Ricotta

☕

1

Coffee

🍮

4 g

Gelatin sheets

Wash
- dark chocolate
Wash and thoroughly dry a large food-safe leaf. Brush its veined underside with melted dark chocolate.
Refrigerate
- dark chocolate
Refrigerate the chocolate-coated leaf until firm. Gently peel the real leaf away from the chocolate leaf.
Refrigerate
- cocoa powder
- edible gold food coloring
Brush the chocolate leaf lightly with cocoa powder and edible gold food coloring. Refrigerate the decoration until needed.
Mix
- all-purpose flour
- cold unsalted butter
- Coffee powder
Rub 250 g all-purpose flour with 125 g cold unsalted butter until sandy. Mix in 125 g powdered sugar, 7 g ground coffee, and 1 g salt.
Add
- medium egg
- strong espresso coffee
Add the medium egg and 30 ml strong espresso coffee. Mix only until a cohesive pastry dough forms.
Flatten
Flatten the dough into a disc and refrigerate it for 30 minutes. Roll it out to fit the tart pan.
Line
Line the tart pan with the dough and prick the base. Cover with baking paper and fill with baking weights.
Bake
Bake blind at 170°C for 25 minutes. Remove the weights and bake for 5 more minutes.
Cool
Cool the tart shell completely. Keep the shell in its pan for assembly.
Chop
- dark chocolate
- heavy cream
Finely chop 50 g dark chocolate for the crunchy ganache. Pour 50 ml boiling heavy cream over it.
Stir
- dark chocolate
- heavy cream
- granola
Let the chocolate mixture become lukewarm and stir until smooth. Fold in 50 g granola.
Spread
- dark chocolate
- heavy cream
- granola
Spread the crunchy ganache over the cooled tart shell. Refrigerate until set.
Mix
- ricotta cheese
- powdered sugar
Pass 250 g ricotta cheese through a fine sieve. Mix it with 80 g powdered sugar until smooth.
Whip
- heavy cream
- ricotta cheese
- powdered sugar
Whip 80 ml heavy cream to soft peaks. Fold it gently into the sweetened ricotta.
Soften
- gelatin sheets
- strong espresso coffee
Soften 4 g gelatin sheets according to package directions and dissolve them in 60 ml hot strong espresso coffee. Let the coffee cool until lukewarm.
Fold
- strong espresso coffee
- gelatin sheets
- ricotta cheese
Fold the lukewarm coffee-gelatin mixture into the ricotta cream. Pour the cream over the chilled crunchy ganache.
Refrigerate
- Fresh cream
Refrigerate the tart until the coffee cream is firm. Keep it level while chilling.
Chop
- dark chocolate
- heavy cream
Chop the remaining 100 g dark chocolate and pour 100 ml hot heavy cream over it. Stir until the ganache is smooth.
Stir
- cold unsalted butter
- dark chocolate
- heavy cream
Stir 30 g butter into the warm ganache until glossy. Let it cool until pourable.
Pour
- dark chocolate
- heavy cream
- cold unsalted butter
Pour the cooled ganache over the firm coffee cream and level the surface. Refrigerate until fully set.
Serve
- dark chocolate
- edible gold food coloring
Unmold the tart carefully and place the chocolate leaf on top. Serve chilled.

Coffee and Chocolate Leaf Tart by @cakeofgina_

1h30

8 servings

🍫

Chocolate

🍫

1 g

Cocoa powder

🧴

1 g

Gold food coloring

🌾

250 g

Flour 00

🧈

160 g

Butter

🍬

290 g

Powdered sugar

🥚

1

Egg

☕

3.5 tsp

Coffee powder

☕

2 tbsp

Espresso coffee

🧂

1 g

Salt

🍫

350 g

Dark chocolate

🥛

480 ml

Fresh cream

🥣

50 g

Granola

🧀

250 g

Ricotta

☕

1

Coffee

🍮

4 g

Gelatin sheets

Preparation Steps

Step 1/21
Wash and thoroughly dry a large food-safe leaf. Brush its veined underside with melted dark chocolate.
🍫dark chocolate
🖌️pastry brush
Step 2/21
Refrigerate the chocolate-coated leaf until firm. Gently peel the real leaf away from the chocolate leaf.
🍫dark chocolate
Step 3/21
Brush the chocolate leaf lightly with cocoa powder and edible gold food coloring. Refrigerate the decoration until needed.
🍫cocoa powder
🧴edible gold food coloring
🖌️pastry brush
Step 4/21
Rub 250 g all-purpose flour with 125 g cold unsalted butter until sandy. Mix in 125 g powdered sugar, 7 g ground coffee, and 1 g salt.
🌾all-purpose flour
🧈cold unsalted butter
🍬powdered sugar
☕ground coffee
🧂salt
🥣mixing bowl
Step 5/21
Add the medium egg and 30 ml strong espresso coffee. Mix only until a cohesive pastry dough forms.
🥚medium egg
☕strong espresso coffee
🥣mixing bowl
🥄spatula
Step 6/21
Flatten the dough into a disc and refrigerate it for 30 minutes. Roll it out to fit the tart pan.
🥖rolling pin
🍳tart pan with removable bottom
Step 7/21
Line the tart pan with the dough and prick the base. Cover with baking paper and fill with baking weights.
🍳tart pan with removable bottom
🧁baking weights
Step 8/21
Bake blind at 170°C for 25 minutes. Remove the weights and bake for 5 more minutes.
🍳tart pan with removable bottom
🧁baking weights
Step 9/21
Cool the tart shell completely. Keep the shell in its pan for assembly.
🍳tart pan with removable bottom
Step 10/21
Finely chop 50 g dark chocolate for the crunchy ganache. Pour 50 ml boiling heavy cream over it.
🍫dark chocolate
🥛heavy cream
🔪knife
🥣mixing bowl
Step 11/21
Let the chocolate mixture become lukewarm and stir until smooth. Fold in 50 g granola.
🍫dark chocolate
🥛heavy cream
🥣granola
🥣mixing bowl
🥄spatula
Step 12/21
Spread the crunchy ganache over the cooled tart shell. Refrigerate until set.
🍫dark chocolate
🥛heavy cream
🥣granola
🍳tart pan with removable bottom
🥄spatula
Step 13/21
Pass 250 g ricotta cheese through a fine sieve. Mix it with 80 g powdered sugar until smooth.
🧀ricotta cheese
🍬powdered sugar
🧺fine sieve
🥣mixing bowl
🥄spatula
Step 14/21
Whip 80 ml heavy cream to soft peaks. Fold it gently into the sweetened ricotta.
🥛heavy cream
🧀ricotta cheese
🍬powdered sugar
🥣mixing bowl
🥄whisk
🥄spatula
Step 15/21
Soften 4 g gelatin sheets according to package directions and dissolve them in 60 ml hot strong espresso coffee. Let the coffee cool until lukewarm.
🍮gelatin sheets
☕strong espresso coffee
🥣mixing bowl
🥄whisk
Step 16/21
Fold the lukewarm coffee-gelatin mixture into the ricotta cream. Pour the cream over the chilled crunchy ganache.
☕strong espresso coffee
🍮gelatin sheets
🧀ricotta cheese
🥣mixing bowl
🥄spatula
🍳tart pan with removable bottom
Step 17/21
Refrigerate the tart until the coffee cream is firm. Keep it level while chilling.
🍳tart pan with removable bottom
Step 18/21
Chop the remaining 100 g dark chocolate and pour 100 ml hot heavy cream over it. Stir until the ganache is smooth.
🍫dark chocolate
🥛heavy cream
🔪knife
🥣mixing bowl
🥄spatula
Step 19/21
Stir 30 g butter into the warm ganache until glossy. Let it cool until pourable.
🧈cold unsalted butter
🍫dark chocolate
🥛heavy cream
🥣mixing bowl
🥄spatula
Step 20/21
Pour the cooled ganache over the firm coffee cream and level the surface. Refrigerate until fully set.
🍫dark chocolate
🥛heavy cream
🧈cold unsalted butter
🍳tart pan with removable bottom
🥄spatula
Step 21/21
Unmold the tart carefully and place the chocolate leaf on top. Serve chilled.
🍫dark chocolate
🍫cocoa powder
🧴edible gold food coloring
🍳tart pan with removable bottom

Composition

Ingredients

Types

Chocolate Decoration, Sweeteners, Seasonings, Chocolate, Cereals, Gelling Agents

Ingredients

Chocolate, Cocoa powder, Gold food coloring, Flour 00, Butter, Powdered sugar, Egg, Coffee powder, Espresso coffee, Salt, Dark chocolate, Fresh cream, Granola, Ricotta, Coffee, Gelatin sheets

Notes

Chocolate (melted, for brushing onto the leaf to create the chocolate leaf decoration, amount not given), Cocoa powder (brushed onto the surface of the chocolate leaf, amount not given), Gold food coloring (brushed onto the surface of the chocolate leaf, amount not given), Flour 00 (for the coffee shortcrust), Butter (cold, for the coffee shortcrust), Powdered sugar (for the coffee shortcrust), Egg (medium, for the coffee shortcrust), Coffee powder (3 to 4 teaspoons, for the coffee shortcrust), Espresso coffee (strong, for the coffee shortcrust), Salt (for the coffee shortcrust), Dark chocolate (for the crunchy ganache), Fresh cream (for the crunchy ganache, semi-whipped, for the coffee cream, for the top ganache), Granola (for the crunchy ganache), Ricotta (for the coffee cream), Coffee (one small cup, for the coffee cream), Gelatin sheets (130 bloom, for the coffee cream)

Allergens

gluten, tree nuts

Dietetics

Dietary regimen

to inform

Calories

438 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 42g, Fat: 29g, Fiber: 3g, Sugar: 24g, Saturated fat: 16g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.6mg, Potassium: 180mg

Vitamins

Vitamin A: 210µg, Vitamin D: 1.1µg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Expert (4/4)

Steps

21 steps

Equipments

Utensils

tart pan with removable bottom, mixing bowl, rolling pin, baking weights, whisk, fine sieve, spatula, pastry brush, knife

Appliances

Oven, Refrigerator

Type

Type Of Dish

Dessert

Occasions

Dessert, Celebration, Dinner Party, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Smooth, Buttery

Flavors

Coffee, Chocolate, Sweet, Roasted, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Serve only briefly at room temperature because the filling contains dairy and gelatin.), fridge : 3 days (Store covered in an airtight cake container at 4°C or below.,Add the chocolate leaf shortly before serving to protect its appearance.), freezer : 30 days (Freeze the tart without the chocolate leaf in an airtight container.,Thaw overnight in the refrigerator before decorating.)

Chocolate

1 g

Cocoa powder

1 g

Gold food coloring

250 g

Flour 00

160 g

Butter

290 g

Powdered sugar

1

Egg

3.5 tsp

Coffee powder

2 tbsp

Espresso coffee

1 g

Salt

350 g

Dark chocolate

480 ml

Fresh cream

50 g

Granola

250 g

Ricotta

1

Coffee

4 g

Gelatin sheets

Chocolate

1 g

Cocoa powder

1 g

Gold food coloring

250 g

Flour 00

160 g

Butter

290 g

Powdered sugar

1

Egg

3.5 tsp

Coffee powder

2 tbsp

Espresso coffee

1 g

Salt

350 g

Dark chocolate

480 ml

Fresh cream

50 g

Granola

250 g

Ricotta

1

Coffee

4 g

Gelatin sheets

Preparation Steps

Step 1/21

Step 2/21

Step 3/21

Step 4/21

Step 5/21

Step 6/21

Step 7/21

Step 8/21

Step 9/21

Step 10/21

Step 11/21

Step 12/21

Step 13/21

Step 14/21

Step 15/21

Step 16/21

Step 17/21