With L'OR Espresso Lungo Profondo

ESPRESSO AND PRALINE TART

Discover a delicious Espresso and Praline Tart, created by ex-MasterChef Australia contestant Reynold Poernomo, using L'OR Espresso Lungo Profondo capsules.

What You'll Need

Coffee Tart Shell

Milk Chocolate Coffee Cremeux

Hazelnut and Peanut Praline

  • 70g Peanut, roasted
  • 70g Hazelnut, roasted
  • 115g Sugar
  • Salt

Whipped Milk Chocolate Ganache

  • 100g Milk chocolate
  • 150g Cream
  • 1 Gelatine, titanium
  • 150g Cream

Macerated Raisins

Assemble

  • Dark Cocoa Powder
  • Purple viola petals

Preparation

Makes 4 Tarts

Coffee Tart Shell

  1. Preheat the oven to 170C.
    Combine flour, sugar, butter and Lungo coffee ground in a mixer with paddle attachment. Paddle until a sandy texture is formed. Slowly add in eggs until a dough is formed.
  2. Wrap in cling film and refrigerate for at least 30 minutes.
  3. Roll chilled dough to 2mm thickness on a lightly floured surface and drape dough over tart ring on a lined baking tray. Tuck in the edges, cutting excess on the edges, prick the center a few times and blind bake for 15 minutes. After blind baking, bake for a further 15 minutes or until golden.
  4. Once baked, allow to cool then use extra egg yolk to thinly coat the tart and bake for a further 5 minutes in the oven.
  5. Remove from the oven and let it completely cool. Then coat the inside of the tart with melted white chocolate, set aside until needed.


Milk Chocolate Coffee Cremeux

  1. Bring milk, L’OR Espresso Lungo Profondo coffee ground and cream together in a pot to a boil, meanwhile whisk eggs and sugar together until fluffy.
  2. Whisk in hot mixture into eggs, then return to heat until it reaches 83C.
  3. Once temperature is reached, blend in milk chocolate, gelatine and strain through a sieve into a container.
  4. Allow to completely cool. Allow to set overnight, then transfer to a piping bag.

 

Hazelnut and Peanut Praline

  1. Create a dry caramel in a pot with the sugar, once caramel is deep amber add in the nuts and stir until coated. Transfer to a lined baking tray then allow to cool.
  2. Once cooled, break praline into pieces and transfer to a high speed blender and blend until smooth and season with salt. Set aside in a container.


Whipped Milk Chocolate Ganache

  1. Place gelatine in cold water to soften.
  2. Combine milk chocolate and 150g cream into a saucepan and whisk together over medium heat until melted and well combined then whisk in gelatine.
  3. Set aside and allow to cool
  4. Once cooled, whisk in cream and set in a container for 2-3hours.
  5. Transfer the set ganache mixture to a stand mixer with whisk attachment and whip to a medium peak.
  6. Then transfer to a piping bag with a fluted petal nozzle.

 

Macerated Raisins

  1. Place all ingredients together in a bowl and allow to macerate for 30 minutes.

 

Assemble

  1. Spread a thin layer of praline mixture into the tart shell.
  2. Then scatter pieces of macerated raisins on top of the praline and then fill the tart with cremeux leaving 2-3mm gap between the edge of the tart.
  3. Then pipe from the edges in, dollops of the whipped milk chocolate ganache pulling into the center of the tart and working around to create a flower pattern.
  4. Place purple petals of violas on the outer dollops of the tart and dust lightly with cocoa powder.
  5. Serve immediately.