Monday, June 11, 2007

Chocolate & Coffee Creme Brulee Tart





Ingredients for Pastry:

125 gm. unsalted butter - softened
70 gm. icing sugar
30 gm. ground hazelnut
1/2 tsp. salt
1 egg - lightly beaten
200 gm. plain flour
1 tsp. baking powder
10 gm. Cocoa powder

Coffee Creme Brulee:

500 gm. whipping cream
20 gm. instant coffee
4 egg yolks
75 gm. sugar

Chocolate Ganache:

350 gm. Bittersweet Chocolate
400 gm. Whipping cream
70 gm. Butter

Method for pastry:

(1) Cream butter, sugar and salt till creamy.
(2) Add in egg and then fold in the flour, baking powder and ground hazelnuts. Knead till it becomes a pliable dough.
(3) Roll dough and line dough into a 10" square tray. Pre-bake the pastry for about 15 mins.
(4) To make the creme brulee, heat the cream in a pan. Stir in instant cofee.
(5) In a mixing bowl, beat the egg yolks with sugar and then mix with heated coffee cream mixture and stir till well incorporated.
(6) Pour coffee mixture into pre-baked tart and bake for 20 mins. Remove from oven and leave to cool.
(7) For Chocolate ganache, bring the cream to boil in a saucepan. Remove from heat and then pour into the chopped bittersweet chocolate and stir till it forms a homogeneous mixture, then add the butter, stirring till well mixed.
(8) Pour the chocolate ganache over the cooled creme brulee layer and set aside to cool.
(9) Chill in the fridge till it sets. Slice and serve.

**Recipe adapted from the book "Sweet and Savoury Tarts" by Eric Kayser.

36 comments:

Anonymous said...

Aunty Lucy,

I can see the coffee tart calling my name. It look sooooooooo yummy. Do you mind sharing the recipe with me? thanks

Snwan
gertrude_wan@hotmail.com

Sonatina said...

Dear Yochana,

this dessert looks fantastic (as all your creations)!

Would you be so kind to share this recipe with me too?

BR,

Sonata
sonatabliu@yahoo.com

Bridget said...

Dear Yochana,
This coffee tart looks too good. I would love this recipe if possible. Thank you in advance.

Bridget
flaglerb@gmail.com

Anonymous said...

Hi Aunty,

I juz SHOW OFF :P your blog to my P2 princess, she keep saying: wow... wow... wow.... i want this I want that! make me headache!
She said you are really expert in baking .....
aunty, 10 thumps up for U ! (me, hubby, my princess, my prince & maid)

I'm still patiently waiting for your e-mail reply, I'm dying for your recipes :)

cheers,
n2inpink

Anonymous said...

Dear Yochana,

Looking at all your yummy bakes, I really want to ask you for ALL the recipes but guess it will be too greedy of me and too troublesome for you. But your bakes are so..oo good. Is it possible to give some of the recipes, especially this one ?
My email address is Joyce.Ng3@gmail.com

Thank you so much

serene said...

Dear Yochana

I want it too, it looks too tempting to let this receipe go.

seeddesign@singnet.com.sg

dogbaby_25 said...

Aunty,

Looks yummy n am sure it wld taste fantastic .. :)

Cheers
Maha

Anonymous said...

Aunty,

Please share your recipe!
This really looks good, shall try to make for my mom :-)



Angeline
(baby_jan2003@hotmail.com)

Anonymous said...

Hi aunty lucy,

This tart looks sooooo yummy!!could you kindly share the recipe with me??thanks vvv much!i love all ur bakes!it really makes me wana bake all day to create something like urs!hehe..thanks!

My Email: cornygal_hui@yahoo.com

Luv,

Sharlene

Anonymous said...

Anty Yochana...
I like all the coffee cake and this is look so yummy....
Can you share the recipe please

Thanks
Yenny (Ivy3nl1n@yahoo.com)

dl1069 said...

Hi Aunty

Can I have this wonderful dessert recipe pls? dianelmn@gmail.com

Thks alot.

p.s I find myself browsing your website everyday to check out all the new recipes. Amazing and I think you should consider opening a shop! (pss, perhaps I can come over to help?)

Wendy said...

Looks yummy! Do you mind sharing the recipe with me? Thanks

wendy_chia@hotmail.com

yochana said...

from my mail box:

Hi aunty yochana I am your 'ardent' fan. I chanced upon your blog just a couple of months back and has been 'hooked' ever since. I am amazed by the many bakes you do every day and wish I have all the time in the world just like you to bake. I work full time and as such do not have alot of free time on hand. However, I do enjoy baking very much and will bake as and when I can. I just want to say that I really admire what you do and I think you are a great patissier! And thanks for so generously sharing your receipes. I will probably be asking from you sometime when i like you have done on your blog. Thanking you in advance. P/S: Just ignore the person who has been mean to you. Its just purely jealousy. Best regards Germaine

yochana said...

hi aunty yochana:)

i've commented in yr blog before, by the name of "my" . thanks for yr tips. sad to hear the news but its yr blog, so u have the right to do whatever u feel is good. if u don mind, id like to try the chocolate & cofee creme brulee tart recipe.

thanks & have a nice day,
mei yin

Nik Fazlena said...

dear aunty,
can pls pls share the above recipe with me. Tha tart looks so yummy. Hope u don't mind to share. My email - nikfaz@gmail.com

Mommy Dearest said...

I won't be able to sleep thinking about my favorite brulee tart tonight... my two favorite flavors all in one, oh DEAR....

yochana said...

from my email box:

Dear Yochana

Your this chocolate & coffee cremen brulee tart looks awesome. Would you mind sharing the recipe? Thanking you in advance. Best Wishes
Grace

bluecrystal said...

Woo hoo! Thanks so much, Aunty Yo! You're the greatest :D

xan said...

Thks Lucy for posting the recipe. will add it to my to-do lists.

AmyT said...

Thank you sooooo much for posting this recipe. I know you made many of us sooooo happy.I too think you should open your own shopp.Best regards and pls post us that recipe on checkboard cheesecake.

Best wishes from America
AmyT

Anonymous said...

Lucy,

Thanks for sharing this recipe. I have afew questions and hope you are able to help me.

1)How do you remove the prebaked tart from teh tin?
2)Do you beat the egg with the mixer in step 2?
3)In step 5, do you use mixer to beat?

Thanks,
Wendy

yochana said...

Hi Wendy,

You can bake the tart in a loose bottom tin or use a cake ring or a normal pan.
For normal pan, cover with a cake board then turn it upside down onto a cake board.

for pastry, you can put all the ingredients into a food processor and use the pulse mode.
for step 2 - add in the eggs while the machine is still on at low speed then mix till well combined then pour in the flour and then turn on the machine and mix till a dough is formed.

For step 5, just use a hand whisk will do.

rgds

Delirious Dreamer ranted @ said...

Do you sell those items you show on the blog? It looks superbly scrumptious. I would like to enquire if you are baking any cakes for upcoming Fathers' Day? Kindly drop me a mail. Thanks.

Hungry Hamster said...

Hi Aunty Yochana,

Your cakes look great! Do you mind if put a link in my site to your blog?

Thank you

yochana said...

Hi Hungry Hamster,

You're most welcome to put the link in your blog. Thanks!!

rgds

Anonymous said...

Lucy,

Thanks for answering my queries. Can I use a mixer instead of food processor? What do you think of a food processor? Do you think it as an essential in kitchen. Am thinking of getting one, not sure if I am going to use it often like my mixer. My hubby will make noise if I buy something that will be kept most of time. Any recommendation? Am thinking of getting one during the GSS. Thanks again, Wendy

Dr ve Thru said...

Glad to hear that you have not allowed one person to make you stop blogging your recipes.
Even those cakes/breads without recipes, I enjoy looking at the end results of your baking.

yochana said...

Hi Wendy,

For me, I will be lost without a Food processor. I used it for making my pastry dough...it's good for cutting the butter into the flour and when you pour in the liquid, it becomes a dough.

rgds.

Cherann said...

Hi yochana, just asking - what type of cream do u use when u say 'whipping cream'? And do u add water to the instant coffee or did u just throw in the coffee granules into the mixture? Thanks!

yochana said...

Hi cherann,

I used whip cream that contains 35% fat like elle vire or president.

Just throw your instant coffee granules into the warm cream.

rgds

n2inpink said...

Dear Aunty Yo,

for step # 3&6, bake at 170C or?

thanks in advance

yochana said...

Yes 2inpink,

bake at 170C.

rgds

Shan said...

Dear Yochana

your fudge looks great, but i wonder how do you get the volume? i used a 9" square tin, but after heating the cream and pouring it in(the first layer), i only get like 1mm thickness. after baking it it just absorbed into the crust...what went wrong?

thanks!

Aunty Yochana said...

Hi Shan,

I don't know what happened along the way but certainly for mine, it wasn't like that.

rgds

Anonymous said...

Hi aunty,

The tart looks so yummy. Can u email me the recipe @ Christinelim81@yahoo.com.sg .

Thanks alot
Christ

Anonymous said...

hello hello can i ask u how come some tart recipes hafta line with baking paper n baking stones but some can jus bake on its own? thx alot ah.