This recipe features Barrie House’s Guatemala Guyab coffee, but any coffee can be substituted.
Chocolate tart crust:
6 oz butter
1 cup sugar
1 ½ tsp vanilla extract
¼ tsp salt
½ cup + 4 tbsp Dutch process cocoa
1 ½ cups all purpose flour
Combine butter and sugar in a mixer and beat until light and fluffy. Then add vanilla.
Combine flour, cocoa and salt. Sift and add to the butter mixture until just combined.
Form into a disc, wrap in plastic and chill for 45 minutes.
Roll out and line pan. Chill for 30 mins.
Bake in a 375-degree oven for about 14 minutes.
Remove and let cool completely on rack.
Chocolate café ganache filling:
10 oz of bittersweet chocolate, chopped into small pieces
1 ½ cups heavy cream
1 capsule of Barrie House Guatemala Guyab coffee
Place chocolate and coffee powder in a mixing bowl.
Heat cream to a simmer on a medium heat.
Pour the cream over the chocolate and coffee mixture.
Let stand for 30 minutes. Then, stir gently until mixture is smooth.
Pour the chocolate ganache filling into the tarte crust shell, and chill until set.
2 ½ cups heavy cream
1 cup sugar
Place a pot over a medium-high heat. Add 2 tablespoons of the sugar to the hot pan and melt the sugar. Add additional tablespoon at a time until all the sugar is melted.
Cook until golden brown. Add heavy cream and mix until smooth and creamy.
Remove from heat and cool for 15 minutes.
Pour cooled caramel over chocolate ganache tart and let set. Sprinkle top with vanilla salt for garnish.