• Home
• Recipes
• Baking and desserts
• Nutty caramel tart with coffee ganache

Nutty caramel tart with coffee ganache

• Edd Kimber

Published: January 27, 2018 at 10:01 AM

Save recipe

Serves 12

A little effort

Total time: 45 mins

+ cooling + chilling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Check out this impressive looking caramel tart from Edd Kimber. This decadent dessert recipe with nuts, chocolate ganache and coffee, is the perfect way to finish a sophisticated dinner party

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

This caramel tart recipe with coffee ganache is created by original GBBO winner and expert baker Edd Kimber. Here's Edd's insider baking tip: This tart blends chocolate and caramel, nuts and coffee. To balance all the flavours so everything gets a chance to shine I have used a ganache that is made with equal parts milk and dark chocolate – it also happens to give the silkiest texture.

Ingredients

Nutrition

• to serve cocoa powder

COFFEE GANACHE

• 200ml double cream

• 2 tbsp ground coffee

• 25g butter

• 140g (65%-75% cocoa content) dark chocolate

  finely chopped

• 140g (35%-45% cocoa content) milk chocolate

  finely chopped

PASTRY

• 200g plain flour

  plus extra for dusting

• 40g icing sugar

• 20g ground almonds

• 125g unsalted butter

  diced and chilled

• 1 egg yolk

NUT CARAMEL

• 185g mixed nuts

  (a mix of pecans, almonds and hazelnuts)

• 200g caster sugar

• 160ml double cream

• 15g unsalted butter

Nutrition: per serving

• kcal643
• fat47.7g
• saturates23.3g
• carbs44.7g
• sugars30.3g
• fibre3.2g
• protein7.1g
• salt0.1g

Ad

Method

• step 1

  For the coffee ganache, put the cream and coffee into a small pan and bring to a simmer. Remove from the heat and cover.

• step 2

  To make the pastry, put the flour, icing sugar, almonds and a pinch of salt into the bowl of a food processor and pulse to combine. Add the diced butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and ½ tbsp of ice-cold water and pulse until the mixture starts to hold together in small clumps but has not yet formed a dough. Tip the mixture onto the worksurface and use your hands to bring together into a dough. Form into a disc, wrap in clingfilm and chill for about an hour until firm.

• step 3

  Heat the oven to 190C/fan 170C/gas 5. Put the nuts onto a rimmed baking sheet and roast for 5-10 minutes or until starting to brown and smell nutty. Remove from the oven.

• step 4

  When ready to bake, take the pastry from the fridge and, on a lightly floured worksurface, roll out until 3mm thick and a few inches wider than a 23cm tart tin. Gently roll the pastry onto your rolling pin and drape into the tart tin. Roll the rolling pin over the edge of the tart tin to cut off the excess pastry. Line the tin with a piece of crumpled baking paper and fill with baking beans or rice and bake in the oven for 25 minutes. Remove the paper and beans and bake for a further 10 minutes or until the base of the tart is golden brown. Sprinkle over the toasted nuts and put aside until cooled.

• step 5

  To make the caramel, put the caster sugar into a pan over a medium-high heat and cook until melted and a dark copper colour. Add the cream, butter and a pinch of salt, and stir until smooth. Pour immediately over the nuts, spreading out with a spoon, covering evenly. Allow to cool completely.

• step 6

  For the ganache, put the butter, a pinch of salt and the dark and milk chocolate in a bowl. Bring the coffee cream back to a simmer, remove from the heat and pour through a fine sieve into the bowl. Allow to sit for a few minutes before stirring together to form a silky ganache. Pour the ganache over the tart and spread to level out. Leave at room temperature until set. Dust with cocoa powder to serve.

Try one of our other indulgent dessert recipes here...

Authors

Edd KimberBaking columnist

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue