Chocolate Almond Tart with Coffee Meringue

This week, we’re showcasing a selection of dessert recipes that are perfect to pair with coffee. On today’s menu: Chocolate Almond Tart with Coffee Meringue.

Prep 1 hr

Cook 55 mins (plus resting, chilling)

Serves 8-12

Tart shell ingredients

1 tbsp Dutch-process cocoa powder

¼ tsp kosher salt

65 gm (1 1/3 cups) plain flour, plus more for surface

70gm unsalted butter, at room temperature

65gm caster sugar

1 large egg

Filling and assembly ingredients

80gm almond meal

1 tbsp plain flour

2 tbsp Dutch-process cocoa powder

150gm (½ cup) unsalted butter, at room temperature

100gm (½ cup) granulated sugar

3 large eggs, at room temperature

100gm bittersweet chocolate, melted, cooled

1 tsp vanilla extract

1 tbsp coffee extract

¾ tsp salt

Chocolate ganache ingredients

⅓ cup pouring cream

150gm dark chocolate, chopped

¼ cup corn syrup

Meringue ingredients

4 egg whites

¾ cup caster sugar

Pinch of cream of tartar

2 tbsp Mr Black Coffee liqueur

1 tbsp golden syrup

Chocolate Almond Tart with Coffee Meringue Method

1. For the tart shell, whisk cocoa powder, salt, and flour in a bowl. Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined, about 2 minutes. Beat in egg. Reduce speed to low; with motor running, add dry ingredients. Mix just until a soft dough forms. Using a rubber spatula, fold in any remaining dry streaks of flour.

2. Transfer dough to a work surface; gather into a ball. Using the heel of your hands, smear dough straight out across the surface by a full arm’s length, then using a bench scraper, gather dough back up into a ball. Smear and regather dough 2 more times; flatten into a disc. Wrap tightly in plastic wrap and chill until firm, at least 2 hours.

3. If the dough is very firm, let it sit at room temperature to soften slightly (10-15 minutes). Roll out dough on a lightly floured work surface to about 3cm-thick round, dusting with flour as needed. Carefully transfer dough to the tart tin and gently press into bottom, corner, and sides of pan, letting excess hang over edges. Run rolling pin over top of tin to shear off excess dough. Prick the bottom of dough all over with a fork. Chill in the freezer (1-12 hours).

4. Preheat oven to 160°C. Bake tart shell until firm and dry to the touch and starting to pull away from edges of tin (14-18 mins). Transfer to a wire rack and let cool.

5. Increase oven temperature to 180°C. Combine almond meal, flour, and cocoa powder in a bowl. Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium-low speed until fluffy (5 mins); scrape down the bowl. With the motor running, add eggs one at a time, incorporating completely before adding the next one. Reduce speed to low; add dry ingredients and beat to combine. Add chocolate, vanilla extract, coffee extract, and salt and beat until smooth.

6. Spread frangipane evenly across the bottom of the tart shell. Bake until the frangipane barely jiggles when gently shaken (25-30 mins). Transfer tart to wire rack; let cool.

7. For chocolate ganache, combine pouring cream, dark chocolate, and corn syrup in a small bowl over a small saucepan of simmering water; stir until melted and glossy.

8. For meringue, combine sugar and 125ml water in a small saucepan over high heat until boiling and a thermometer reads 115°C. Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form (2 mins). With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved. Combine the coffee liqueur and golden syrup in a small bowl and lightly fold through meringue.

9. Spread chocolate ganache over tart and dollop meringue into the centre, using a spoon to create swirls.

10. Using a blowtorch, lightly toast meringue until golden.

Pair with Coffee from the Jura Z10 Automatic Coffee Machine

From hot chocolate to iced coffee, the Jura Z10 Automatic Coffee Machine lets your experiment with hot and cold drinks to take you through the day. Espresso martini, anyone?