Café au Lait Chocolate Tart

Step 1

Please see the photos above to see the steps to make this tart.

Step 2

Place the graham crackers in the bowl of a food processor. Add the cocoa powder and powdered sugar.

Step 3

Process until crumbs form. Pour into a bowl.

Step 4

Add 8 tablespoons (1/2 cup) of melted butter to the crumbs and toss with a fork. Do not use a spoon as it packs the crumbs too tightly. You want them to stay fluffy.

Step 5

Test the crumbs by taking a few between you fingers and pressing them tightly together. If they stay together firmly without being dry or crumbling, you're done. If not, stir in the additional butter.

Step 6

Spray the bottom of the tart pan with a non-stick baking spray. Press 2/3 of the crumbs (about 210 grams) equally around the sides of the tart pan. Press them in firmly.

Step 7

Pour the remaining crumbs into the bottom of the pan and press in well, making sure they are attached to the sides. Set aside.

Step 8

Chop the chocolate into pieces.

Step 9

Heat the cream and coffee in a medium size saucepan until steaming. Do not let it get any hotter.

Step 10

Submerge the chocolate under the cream and let it sit for 4 or 5 minutes. Stir together with a spoon to mix completely. Do not use a whisk as it will incorporate too many air bubbles which are difficult to remove.

Step 11

Pour it into the reserved shell, breaking any air bubbles with a toothpick. Refrigerate to set up, preferably overnight.

Step 12

When the tart is set, use a blow dryer placed about 1/4 to 1/2 inches from the edge of the tart pan. Go around the entire rim briefly to heat it. Place it on top of a large can and gently pull the rim off. If it is stuck, go around it again with the dryer.

Step 13

To release the bottom, place a medium size metal spatula between the bottom of the crust and the metal bottom of the pan. Go around the entire bottom. Lift it off to a cardboard round or a serving dish.

Step 14

Place the cream and powdered sugar into the bowl of a mixer fitted with the whisk attachment. Beat on medium until it starts to thicken then raise to high. Beat until it is stiff.

Step 15

Fit a pastry bag with a number 5 or 6 open star tip and pipe a wreath around the edge of the tart. Refrigerate.

Step 16

When ready to serve, take it out of the fridge and let it sit at room temperature or the coffee flavor is not pronounced. . Using a fine meshed strainer, dust the cream with cinnamon.