250g Plain Flour
1tbsp Golden Caster Sugar
150g Unsalted Butter, fridge cold, cut into cubes
Whipped Coffee Ganache:
½ Leaf Gelatine, soaked in iced water for 20 minutes
20g Coffee Beans, crushed with a rolling pin
190g Whipping Cream (plus more to top up if needed)
45g White Chocolate Chips
3tbsp Coarse Cut Marmalade
200g Unsalted Butter, softened
200g Golden Caster Sugar
2 eggs + 3 yolks
200g Dark Chocolate, melted
200g Ground Almonds
4 tbsp Plain Flour
1 tbsp Whisky
1. The day before you want to bake the tart, make the ganache and the pastry.
2. For the pastry put the flour, salt & sugar in a food processor and pulse to combine. Add the flour and pulse until it forms a coarse sand texture. Add the yolk and blitz until it just clumps together. Turn onto a worksurface, shape into a disc, wrap in clingfilm and chill for 2 hours.
3. For the ganache, add the coffee beans to the cream and bring to the boil. Remove from the heat and allow to infuse for 15 minutes with the lid on. Strain the cream into a jug and top up with more cream so that its back to 190g.
4. Heat until just about to boil and remove from the heat. Squeeze out the bloomed gelatine and whisk into the hot cream until completely dissolved.
5. Pour the hot cream mixture over the white chocolate and stand for 30 seconds before gently whisking until homogenous and smooth. Cover the surface with cling film and refrigerate overnight.
6. Roll out the pastry to the thickness of a pound coin and use to line a 20cm tart ring (any scraps can be cut into biscuits). Chill overnight in the fridge on a baking tray.
7. The next day, make the frangipane. Beat the butter and sugar until light and fluffy. Add the eggs and yolks in 3 additions, beating well between each addition.
8. Pour in the melted chocolate, almonds and flour and mix until just combined. Add the whisky and mix again. Transfer to a piping bag.
9. Mix the marmalade & whisky in a saucepan and heat, stirring until combined. Set aside to cool. Preheat oven 150C Fan.
10. Remove the pastry from the fridge and spread over the marmalade mixture. Pipe over the frangipane and smooth with a palate knife, bear in mind that this will puff up when cooking so allow a little room.
11. Bake for 65-75 minutes or until risen and firm to the touch. Allow to cool, remove the tart ring and cool completely.
12. Meanwhile, transfer the ganache to a stand mixer and whip on high speed until it forms stiff peaks (do not overwhip) transfer to a piping bag.
13. When cool, cut the tart into slices and pipe over the ganache before serving.