Directions:

CHOCOLATE SABLEÉ

• 1. Preheat the oven to 325°F.
• 2. In the bowl of a stand mixer fitted with the paddle attachment, place all the dry ingredients along with the butter.
• 3. Beat until the mixture has a sandy consistency, add the eggs and continue mixing until everything is incorporated. Be careful not to over mix.
• 4. Roll the dough between 2 pieces of parchment until it is 3 mm thick. Refrigerate for 20 minutes.
• 5. Cut with the dough and shape the tart.
• 6. Bake for about 12-15 minutes at 325°F. Set aside.

COFFEE FINANCIER

• 1. Preheat the oven to 340°F.
• 2. In a mixer, fitted with a paddle attachment, mix the almond flour, sugar, and flour at medium speed.
• 3. Add the coffee extract and then add the egg whites, trying not to overmix.
• 4. Add the butter steadily and mix until incorporated.
• 5. Pour into the molds and bake for 12-14 minutes.
• 6. Freeze and unmold.

CARAMEL AND COFFEE SAUCE

• 1. In a pot, make a dark amber caramel.
• 2. Add the whipping cream little by little and mix until incorporated.
• 3. Once incorporated, add the butter, and continue mixing. Add coffee extract and vanilla paste.
• 4. Remove from heat and transfer to a container and set aside.

COFFEE GANACHE

• 1. Melt the chocolate in the microwave.
• 2. In a pot, heat the whipping cream, coffee paste, vanilla pod and invert sugar. Pour the mixture over the chocolate and emulsify. Add the salt and mix.

COFFEE WHIPPED GANACHE

• 1. Hydrate the gelatin in ice water until it softens; Squeeze out excess water and set aside.
• 2. In a pot, heat the first cream, glucose, and coffee extract, bring to a boil, add the gelatin, and mix until dissolved.
• 3. Pour over chocolate and make an emulsion, add the second cold cream, and keep emulsifying.
• 4. Let set in the refrigerator for at least 8 hours.

ASSEMBLY

• 1. Fill 1/4 of the tart shell with the coffee caramel.
• 2. Fill the rest of the tart shell with the coffee ganache and let set in the refrigerator for 30 minutes.
• 3. Place the financier on top of the ganache.
• 4. Whip the coffee whipped ganache to medium peaks and using a saint honoré tip, decorate the tart.