Coffee Chocolate Tart with Vanilla Cream

Cocoa short crust pastry:

1. In a food processor with a steel blade put flour, cocoa powder, sugar, butter and salt and blend into a crumbly mixture.
2. Add egg and continue to blend only until dough clumps form. If necessary, and if the dough is not united, add 1-2 tablespoons cold water.
3. Transfer the dough to a work surface, unite and form a disc shape. Wrap in plastic wrap and cool for about an hour in the refrigerator.
4. Roll out on the dough a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
5. Using a fork create holes in the crust. Freeze the crust for about an hour.
6. Preheat oven to 170c degrees.

Blind baking:

1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
2. Bake for about 10-12 minutes until edges start to set.
3. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until set but not yet fully baked.
4. Cool at room temperature.

Coffee and almond cream:

1. In a food processor with a steel blade put almonds, coffee, sugar, butter and salt and blend into crumbly mixture.
2. Add egg and milk and continue to blend until you get a thick cream.
3. Pour the cream over the crust, flatten evenly rather thin and bake for 10-12 minutes until the cream swell slightly, set in the sides but still slightly soft in the center. Cool completely.

Chocolate mousse domes:

1. Melt the chocolate in a medium bowl.
2. In a small saucepan put milk, sugar and salt and heat to simmering point.
3. Pour the hot milk mixture over the chocolate and stir well until the mixture is smooth.
4. Add the yolk and mix well until it is absorbed into the mixture.
5. Cool slightly at room temperature.
6. Whip the cream until soft peaks form and gently fold into the chocolate mixture until you get a uniform and smooth mousse.
7. Pour the mousse into the dome molds and smooth the top. Transfer the remaining mousse into a piping bag fitted with 1 cm round piping tip and refrigerate until assembly.
8. Freeze the mousse domes for 2-3 or until they are completely frozen.

Chocolate glaçage:

1. In a small bowl put gelatin and water, stir and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
2. In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
3. Add in the cream and bring to a boil again.
4. Melt the gelatin and add into the saucepan while whisking.
5. Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
6. Extract the mousse out of the dome molds and place on a rack.
7. Pour glaçage over the mousse domes until coated and freeze for 10 minutes to set.
8. Place the coated mousse domes over the tart freely and cool.

Vanilla cream:

1. In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer to a very stable cream.
2. Transfer the whipped cream into a piping bag with a serrated 2 cm piping tip and drizzle small mounds of cream in between the mousse domes.

Chocolate crumble:

1. Preheat oven to 170 degrees.
2. In a food processor with a steel blade put flour, cocoa and chocolate, grind to a fine powder.
3. Add butter, sugar and coffee and blend just until large crumbs are formed.
4. Transfer the crumbs on a baking pan lined with baking paper and bake for 10-15 minutes or until set.
5. Cool completely and garnish the tart.