Directions:

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.

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.

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.

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.

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.

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.