Vietnamese Coffee Tart With Salted Macadamia Brittle

Vietnamese Coffee, the ultimate luxury. This tart is one to sav our as the aroma of coffee beans roasting fills the air, chaos happening all around whilst you remain in your quiet bubble of sanctuary.

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Author: Suze Morrison

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Vietnamese Coffee Tart With Salted Macadamia Brittle

Prep time: 45 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 55 M

Vietnamese Coffee, the ultimate luxury. This tart is one to sav our as the aroma of coffee beans roasting fills the air, chaos happening all around whilst you remain in your quiet bubble of sanctuary.

Ingredients

Black Cocoa Pastry

• 180g Unsalted Butter
• 80g Caster Sugar
• 40g Black Cocoa Powder
• 230g Plain Flour
• 2 Egg Yolks
• 30ml Water

Filling

• 250g 70% Cacao Chocolate, chopped into pieces
• 180ml Double Cream
• 50ml Condensed Milk
• 2 tbsp Instant Coffee
• 5g Sea Salt Flakes

Salted Macadamia Brittle

• 100g Macadamia Nuts, roughly chopped
• 100g Caster Sugar
• 1 tsp Sea Salt Flakes

Instructions

1. Begin with the pastry. In ast and mixer, cream the butter and sugar until smooth then add the egg yolks and water to form a paste. Add the flour and cocoa and cream until just combined and smooth.
2. Form into a disc, wrap in clingfilm and chill for 4 hours.
3. Roll the pastry to fit a large, shallow tart tin, line, and chill for a further hour. Meanwhile, preheat oven180C.
4. When ready, fill the case with baking paper and baking beans and bake for 20 minutes, remove the beans and paper, and bake 8 minutes more. Set aside to cool completely.
5. For the filling, add all ingredients to a heatproof bowl over a Bain Marie. Melt and gently stir until smooth and homogenous.
6. Fill your tart shell and pop into the fridge for 4 hours to set.
7. For the brittle, heat the sugar in a small pan over a low heat until dissolved. Increase the heat and allow to bubble until the colour of a rusty penny, mix in the macadamia nuts & salt and quickly pour onto a tray lined with non-stick paper or baking mat.
8. Allow to cool then break into pieces. Sprinkle over the tart before serving. A little extra condensed milk wouldn’t go amiss if you have a sweet tooth…

https://gourmetglow.co.uk/recipes/vietnamese-coffee-tart-with-salted-macadamia-brittle