Kirsten Tibballs’ Coffee Caramel & Macadamia Tart

We’re not going to lie. This Coffee Caramel Macadamia Tart requires a little commitment. And, with five different components that showcase some of our favourite ingredients (including coffee, chocolate and caramel) is definitely not a quick, “whip it up after work” affair. However, as with every recipe by Kirsten Tibballs, you can be sure that your finished creation will be a show-stoppingly delicious one.

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INGREDIENTS

COFFEE SHORTBREAD

140 g unsalted butter, room temperature
½ tsp Heilala Vanilla Bean Paste
10 g roasted coffee beans, finely crushed
50g pure icing sugar
pinch of sea salt
180 g plain flour
plain flour, for dusting

WHITE CHOCOLATE MACADAMIA CRUNCH

40 g Callebaut W2 White Chocolate 28%
30 g roasted macadamias, roughly chopped
10 g paillete feuilletine
1 tbsp grapeseed oil

CHOCOLATE CREMEUX

400 ml fresh cream 35% fat
6 egg yolks
50 g caster sugar
165 g Callebaut 823 Milk Couverture 33.6%
165 g Callebaut 811 Dark Couverture 54.5%
40 ml coffee, Jura espresso

WHIPPED CARAMEL

230 ml fresh cream 35% fat
1 tsp Heilala Vanilla Bean Paste
160 g caster sugar
30 g liquid glucose
45 g Callebaut 811 Dark Couverture 54.5%
½ tsp sea salt
½ tsp bicarbonate soda
50 g unsalted butter (A), room temperature
145 g unsalted butter (B), room temperature

COFFEE BEAN GARNISH

200 g Callebaut 811 Dark Couverture 54.5%
Callebaut Cocoa Powder, for dusting

INSTRUCTIONS

COFFEE SHORTBREAD

1. Heat the oven to 170°C, fan forced.
2. Beat the butter and vanilla until light, then add the coffee beans and mix to incorporate.
3. Add the icing sugar and salt, then mix to combine.
4. Lastly, add the flour and beat on low until just combined.
5. Press the dough into a flat square and wrap in plastic wrap. Place in the refrigerator to chill for a minimum of 1 hour.
6. On a lightly floured workbench, roll the dough out to 6mm in thickness.
7. Line a round tart ring, 190mm in diameter, with the shortbread then trim any excess dough from around the top of the ring.
8. Line the shortbread with scrunched baking paper and fill with uncooked rice, then bake in the pre-heated oven for 15 minutes.
9. Remove the lining and bake for a further 5-10 minutes, until light golden brown in colour.
10. Finally, allow to cool completely at room temperature.

WHITE CHOCOLATE MACADAMIA CRUNCH

1. Place the white chocolate into a microwave-safe plastic bowl and heat in 30 second increments, stirring in between, until completely melted.
2. Add the macadamias, paillete feuilletine and oil, then mix until the dry ingredients are completely coated in the chocolate.
3. Pour the mixture into the base of the cooled tart shell and spread into an even layer.
4. Allow to set at room temperature.

CHOCOLATE CREMEUX

1. Place the cream into a saucepan and bring to the boil.
2. Meanwhile, place the egg yolks and sugar into a large bowl and whisk to combine.
3. Pour the hot cream over the egg mixture and whisk.
4. Return the mixture to the saucepan and stir continuously while bringing to 80°C.
5. Strain the mixture over the milk and dark chocolate, then whisk until the chocolate has completely melted and incorporated.
6. Use the espresso function on the Jura Coffee Machine to produce 40ml of espresso.
7. Add the espresso to the cremeux and mix to incorporate.
8. Finally, transfer into a piping bag fitted with a 12mm star piping nozzle.

WHIPPED CARAMEL

1. Place the cream and vanilla into a saucepan and bring to the boil.
2. Place the sugar into a separate saucepan and heat until completely dissolved and caramelised to a light golden colour.
3. Carefully pour the hot cream over the caramel, then add the glucose and bring back to the boil.
4. Remove from the heat and allow the bubbles to dissipate before pouring the caramel over the dark chocolate, then whisk until the chocolate has completely melted and incorporated.
5. Allow to cool to 34°C, then add the butter (A) and mix to combine.
6. Cover the surface of the caramel with plastic wrap and allow to cool completely at room temperature.
7. Once the caramel reaches room temperature, place the butter (B) into the bowl of a stand mixer fitted with a whisk attachment and whip until smooth.
8. Add the caramel and whisk together, scraping down the sides of the bowl regularly.
9. Once the butter is completely incorporated and the whipped caramel lightens in colour, transfer into a piping bag fitted with a 12mm round nozzle.
10. Finally, pipe the caramel on top of the crunch layer, alternating with the prepared chocolate cremeux.

COFFEE BEAN GARNISH

1. Create a template by printing a coffee bean, approximately 6x9cm in size, onto a sheet of paper. Place the template onto a flat tray, then place a sheet of baking paper on top.
2. Temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in 30 second increments, stirring in between, until you have 50% solids and 50% liquid. Stir vigorously until the chocolate has completely melted.
3. Transfer the tempered chocolate into a piping bag or paper piping cone.
4. Using the coffee bean template as a guide, pipe the chocolate onto the baking paper to create a coffee bean garnish.
5. Allow to set at room temperature for 20 minutes, then place into the refrigerator for 5 minutes.
6. Finally, prior to serving the tart, dust the chocolate coffee bean garnish with cocoa powder, then place it on top of the tart.