Chocolate & Vietnamese Coffee Tart (Gluten Free)
To my dearest family,
You guys are amazing. I love you. But my word some of you can be impatient.
You see this tart here? It’s hard enough for me to wait on this without you badgering me for dessert. I spent the morning putting all my love and anticipation into it. You’ve got to treat it gently. It needs time to chill and firm up to be just right for maximum enjoyment. No, you are not going to starve, you’ve just eaten lunch. Yes, I am going to take photos before you get to eat it.
And so it goes. Due to the fact that I’m such a softie I usually end up taking whatever it is out too early, resulting in some disaster or another, resulting in me being a big grump for the rest of the afternoon.
Luckily in this case it was a big tart, and though it wasn’t chilled enough when we ate it there were leftovers for photo taking. And more eating.
Those of you who visit here often will know that one of my favourite things to eat is sweetened condensed milk. Besides stealing spoonfuls straight from the can I have come to love using it in desserts. Any recipe I come across that uses it is immediately bookmarked for further drooling over and future baking. Some stay bookmarked for a while before I remember them and find the right occasion.
Not so with this one. I couldn’t keep my mind off it.
It really is every bit as good as it looks. Unbelievably creamy with the bitterness of the chocolate and coffee balancing perfectly the sweetness of the condensed milk.
It’s not that hard to make either.
You make the pastry in a food processor…
Roll it out and line the tin…
You see how messy it is now? Gluten free pastry is a lot more crumbly and delicate than normal pastry so you’re not likely to line it perfectly the first time. No problem, just patch it up…
Perfect. Next, bake it blind…
Then on to the filling and some roasted coffee beans…
You fill the shell, bake it, and you’re left with…
Oh, there’s a little sweetened condensed milk chantilly cream thrown in there for good measure. *sigh*
And now I’m hungry.
Chocolate & Vietnamese Coffee Tart: (Adapted from Dessert First)
(Makes 8 x 4-inch / 10 cm tarts or 1 x 8-inch / 20 cm tart)
Cocoa Tart Shell:
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1 cup (113 g) icing/confectioners sugar
- 1/4 tsp. salt
- 1/4 cup (23 g) cocoa powder
- 1/4 cup (23 g) almond meal (ground almonds)
- 1 1 /3 cups (203 g) gluten-free flour mix
- 1 large egg
- 12 oz. (340 g) dark chocolate, chopped
- 1 3/4 cups (392 g) heavy cream
- 1/2 cup (113 g) evaporated milk
- 1/3 cup (28 g) Vietnamese or French roast coffee powder
- 1/2 tsp. salt
- 2 large eggs
- 1/3 cup (65 g) sweetened condensed milk
Sweetened Condensed Milk Chantilly Cream:
- 1/2 cup (114 g) heavy cream
- 1 tbsp. sweetened condensed milk
- 1/8 tsp. salt
To make the tart shells…
Combine the butter, icing sugar, salt, cocoa powder, ground almonds, and flour mix in the bowl of a food processor. Process until the mixture resembles coarse bread crumbs. Add the egg and process until the dough just comes together. Wrap the dough in cling film/plastic wrap and chill in the fridge until firm, at least 1 hour.
When the dough is firm, preheat the oven to 160°C/325°F.
Remove the dough from the fridge and roll it out on a lightly floured surface to 1/8-inch /2 – 3 mm thick. If it is too firm, work it a little with your hands before rolling out. Transfer the dough to the tart pan(s) and press into all the groves. Trim off the excess dough from the edges. Place the pan onto a baking sheet and chill in the freezer for about 30 minutes to let the dough firm up. Line the tart pan(s) with non-stick baking paper and fill with dried beans, rice or pie weights.
Bake for about 15 minutes, remove the weights and paper, and bake for about 5 minutes more until the tart shells are dry to the touch. Allow to cool completely on a wire rack.
Reduce the oven temperature to 135°C/275°F.
Set the chopped chocolate aside in a large bowl. Combine the cream, evaporated milk, coffee powder, and salt in a small saucepan and heat it over low heat to simmering. Remove it from the heat and pour it through a strainer/sieve into the bowl with the chocolate. Whisk to blend the two. Add the eggs to the chocolate mixture one at the time and whisk to combine. Stir in the condensed milk. Pour the mixture into the prepared tart shell(s).
Bake for 15-20 minutes. Check half way through and rotate the pan(s) if they’re browning too much on one side. If it appears set, jiggle the pan. If the whole surface wobbles as one and not independently, it is done. Allow them to cool to room temperature in the pans(s) on a wire rack. When cool, chill in the fridge until serving.
Just before serving, whip the cream to soft peaks. Add the condensed milk and salt and whip to medium peaks. (do not over beat!)
Serve the tart with a dollop of cream.