Mocaccina tart (Ernst Knam)
Vanessa Donnini
Time of realization: 2 hours
Degree of difficulty (1 to 5): 3
Ingredients for a 20 cm cake pan
For the cocoa shortcrust pastry:
100 g of butter
100 g of granulated sugar
40 g of whole eggs
185 g of flour 00
15 g of bitter cocoa powder
a pinch of salt
a pinch of yeast.
For custard:
100 ml of milk
4 g of potato starch
9 g of 00 flour
40 g of granulated sugar
40 g of egg yolks
25 ml of fresh liquid cream
1 vanilla bean.
For the dark chocolate ganache:
75 ml of fresh liquid cream
150 g of 60% dark chocolate.
For the chocolate and coffee cream:
125 g of custard
125 g of dark chocolate ganache
15 g of instant coffee.
For the white chocolate ganache:
100 ml of fresh liquid cream
200 g of white chocolate.
Method
Shortcrust pastry with cocoa:
work the butter with the sugar. Combine the eggs, cocoa, flour, baking powder and salt. Knead everything until it forms a dough, wrap it in cling film and let it rest in the refrigerator for about half an hour.
For custard:
pour the milk into a saucepan with the vanilla pod and put to heat on the stove. In a separate bowl put the lightly beaten egg yolks with the sugar and add the flour with the starch (sifted), continue to work. Dilute the mixture with a little hot milk and work with a whisk. When the milk boils, remove the vanilla pod and add the egg mixture. Cook everything until a thick and creamy consistency is obtained, continue to mix with a whisk, to prevent lumps from forming. Pour the cream into a special bowl, cover with cling film and allow to cool.
For the dark chocolate ganache:
bring the cream to the boil in a saucepan and then add the chopped chocolate. Mix with a whisk, until the ganache is completely emulsified.
For the chocolate and coffee cream:
mix the custard, ganache and coffee with a whisk until smooth and creamy.
For the white chocolate ganache:
bring the cream to the boil in a saucepan and then add the chopped chocolate. Mix with a whisk, until the ganache is completely emulsified.
For the cake filling:
roll out the pastry to 3 mm, transfer it to a 20 cm diameter cake pan, greased and floured. Fill the shortcrust pastry shell with the chocolate and coffee cream, up to the middle of the pan. Bake at 175 ° C for 35 minutes. Allow the cake to cool.
To complete:
pour the white chocolate ganache inside the tart (which must be very cold).
For decoration:
fill a cone of parchment paper with the dark chocolate ganache (previously left aside) and trace the decorative design on the tart.
based on 4 Review (s)
