Tart with coffee ganache and prunes
4 servings
100 minutes
Tart with coffee ganache and prunes is an exquisite dessert of French cuisine, combining the velvety texture of ganache, the rich taste of chocolate, and subtle fruity-nutty notes of prunes and almonds. The cake, soaked in the aroma of vanilla and cognac, becomes a crispy base for the delicate coffee filling. Prunes soaked in amaretto gain a delicate sweetness, while almonds add a pleasant textural play. This dessert pairs perfectly with a cup of strong espresso and will be a true decoration for any festive table, offering harmony of flavors and refined enjoyment. The tart can be served as an elegant finish to dinner, surprising guests with its complex shades and noble presentation.
1
Soak the prunes in amaretto, mix, and let sit for 50 minutes, stirring occasionally; split the vanilla pod lengthwise and extract the seeds; separate the yolk from the white.
- Prunes: 125 g
- Amaretto liqueur: 20 ml
- Vanilla pod: 1 piece
2
In a saucepan, melt 2/3 of the butter; mix the melted butter with powdered sugar until smooth, add cocoa, vanilla beans, egg yolk, cognac and mix until homogeneous; add flour and quickly knead the dough; wrap it in film and chill in the refrigerator for 30 minutes.
- Butter: 150 g
- Powdered sugar: 80 g
- Cocoa: 5 g
- Vanilla pod: 1 piece
- Chicken egg: 1 piece
- Cognac: 10 g
- Wheat flour: 200 g
3
Spread the dough evenly in the mold, create edges, pierce the bottom of the crust all over with a fork, and bake under weight in a preheated oven at 200 degrees for 15 minutes; remove the weight and bake for another 5 minutes; transfer the crust to a plate and cool in the refrigerator for 15 minutes.
- Butter: 150 g
4
Leave 6 identical plums and 6 nuts; stuff the plums with almonds; slice the remaining plums into strips, chop the remaining almonds finely, and place the chopped plums and almonds at the bottom of the cake.
- Prunes: 125 g
- Almond: 15 g
5
Make ganache: pour cream into a saucepan, add coffee, bring to a boil, remove from heat; add chocolate from the large bag, stir until very smooth and shiny texture, add half of the remaining butter, stir until dissolved; pour over the cake.
- Cream 30%: 80 g
- Natural coffee: 5 g
- Milk chocolate: 160 g
- Butter: 150 g
6
Melt the chocolate from a small bag, add the remaining butter, dip the stuffed prunes in chocolate and place them on parchment paper, spread the remaining chocolate on parchment paper in a 2 mm layer and refrigerate until set.
- Milk chocolate: 160 g
- Butter: 150 g
7
Break the chocolate by hand; place prunes on the cake, decorate with chocolate, and serve.
- Milk chocolate: 160 g
- Prunes: 125 g