Cappuccina tart recipe of Luca montersino
realized by Natasha Predonzani
Processing times: 1 30 hours and minutes
Rest times: 1 hours
Molds: 1 mold round 24 cm in diameter; 1 mold heart of 24 cm.
Portions: 20 slices
Ingredients:
For the durum wheat shortcrust pastry
100 g of butter
100 g whole durum wheat flour
100 g of flour 400 w
50 g of sugar
30 g of yolks
10 g of water
These are the ingredients of the shortcrust pastry of the original recipe.
I made a sable pastry
Shortcrust pastry:
140 g of butter
230 g flour
95 g of sugar
40 g of yolks
Procedure of the Sable '
Bring the butter to the right temperature (10 ° C) and cut it into small pieces, add it to the flour already placed in the bowl of the mixer, work with the leaf until the mixture is not compact but sandy.
Then add the sugar while continuing to mix and add the egg yolks pouring them a little at a time until you reach the right consistency, form a loaf, wrap it in cling film and refrigerate for about 1 hour.
For the coffee frangipane
95 g of almond flour
95 g of butter
105 g of eggs
18 g of rice starch
18 g of whole durum wheat flour
5 g of bitter cocoa powder
5 g instant coffee
90 g of sugar
3 g of ground coffee
For the variegated white chocolate ganache
160 g of cream
250 g of white chocolate
4 g of isinglass
5 g of whole milk powder
20 g of sugar
15 g of cocoa butter (replaceable with butter)
3 g of instant coffee
For the finish
ground coffee to taste
qs of gold in sheets
to taste of coffee beans
For the durum wheat shortcrust pastry:
work the butter at room temperature with the sugar until you get a smooth cream, add the egg yolks mixed with the water and complete with the flours. Put the paste obtained to rest in the fridge until ready for use.
For the coffee frangipane:
whisk the butter and sugar in a planetary mixer, add the almond flour, the instant coffee, the cocoa powder, the ground coffee, and finally the eggs a little at a time.
Now combine the starches and flour, keep separately, not in the fridge.
For the white chocolate ganache:
bring the cream to a boil together with the powdered milk and sugar, remove from the heat, add the white chocolate, cocoa butter and isinglass. Take about 100 g of ganache and color it with 5 g of instant coffee, dissolving it in the icing when it is still hot.
Roll out the shortcrust pastry and line the greased and floured pan, prick the bottom and fill halfway with the frangipane mixture, bake at 180 ° C for about 25-30 minutes. At the end of cooking, let it cool and then cover the tart with the ganache and draw a design of your choice with the coffee colored one.
Garnish with the gold leaf and coffee.
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