- 8
- 30 mins
- 75 mins
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup Dutch-process cocoa
- 1/4 cup almond flour
- 1-1/3 cup all-purpose lour
- 1 large egg
- 12 ounces bittersweet chocolate, chopped
- 1-3/4 cups whipping cream
- 1/2 cup evaporated milk
- 1/3 cup Vietnamese coffee, finely ground
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup sweetened condensed milk
Preparation
Step 1
Tart:
1. Combine butter, powdered sugar, 1/4 teaspoon salt, cocoa, almond flour and all-purpose flour in food processor; pulse until mixture resembles a coarse meal, about 10 times.
2. With processor running, add egg.
3. Process just until dough comes together.
4. Form dough into ball then press into 1-inch thick disk
5. Wrap in plastic wrap and chill thoroughly.
6. Spray an 8-inch tart pan with nonstick spray.
7. On floured surface, roll dough to fit pan.
8. Transfer to prepared pan, press into sides and bottom. Trim excess.
9. Freeze until hard.
10. Line shell with parchment and will with dried beans.
11. Bake at 325 degrees F for 15 minutes.
12. Remove paper with beans.
13. Bake until dry to touch, about 5 to 7 minutes.
14. Cool completely.
15. Adjust oven to 275 degrees F.
Filling:
16. Put chocolate in large bowl.
17. Combine cream, evaporated milk, coffee powder and salt in saucepan. Set over low heat.
18. As soon as it comes to a simmer, strain through fine mesh strainer over chocolate.
19. Immediately whisk until mixture is smooth.
20. Whisk in eggs, one at a time.
21. Then whisk in condensed milk.
22. Whisk until smooth and shiny.
23. Pour into cooled shell.
24. Bake 10 minutes.
25. Rotate pan and bake 10 minutes longer. Center should jiggle, but not be wet.
26. Place on rack to cool before serving.