Ingredients
Coffee Tart Dough
- 500 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base)
- 158 gr. unsalted butter
- 63 gr. whole eggs
- 63 gr. egg yolks
Coffee Ganache for Coffee Tart
- 1000 gr. PreGel Five Star Chef Pâte à Glacer – Blanc (White Chocolate Flavored Coating)
- 400 gr. heavy cream
- 60 gr. PreGel Five Star Chef Pannacrema Coffee
Pannasu Whipped Cream
- 60 gr. PreGel Five Star Chef Pannasú®
- 1000 gr. heavy cream
Method
Coffee Tart Dough
- Mix together all of the ingredients in a mixer with the paddle attachment on low speed until the dough comes together.
- Wrap the dough with plastic wrap and place in the refrigerator for at least 1 hour.
- Sheet or roll the dough out to the desired thickness and press into the desired mold or small scoops for cookies.
- Bake at a temperature of 180 °C for approximately 15′ or until golden brown.
Coffee Ganache for Coffee Tart
- Bring cream to a boil.
- Pour over PreGel Pate a Glacer and stir until emulsified.
- Let stand at room temperature until set to desired firmness.
Pannasu Whipped Cream
- Mix together the heavy cream and PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) until free of lumps.
- Continue to whip to medium to stiff peaks.
- Pipe as disired.