Christmas Star Latte Art Tart
Coffee / milk chocolate / cocoa
The latte art goes from the cup to a pie to share.
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9 detailed steps, from preparation to service.
Sanding the dough
Mix 180 g of flour, 20 g of cocoa and 60 g of icing sugar. Add the 90 g of butter in small dice. Rub with your fingertips for 3 minutes to form crumbs, without heating the butter with your palm.
Gather and rest
Break the egg in a bowl, beat it and add it to the sand. Mix with the spatula and press to form a ball. Flattened in 2 cm disc, covers and refrigerates 45 minutes.
Dig the mold
Heat the oven to 170 °C, conventional oven setting (no fan). Spread the dough between two sheets of paper over 3 mm. Place it in the 22 cm mould, gently press the corners and then cut off the surplus. Sprinkle the bottom with a fork.
Cook the bottom
Lay a sheet of paper on the dough and filled with baking balls or pulses dedicated to this use. Cook 15 minutes, carefully remove the weight and paper, then cook another 8 to 10 minutes. The bottom should be dry to the touch. Cool completely, about 30 minutes.
Preparing the coffee ganache
Chop the 250 g of milk chocolate in a bowl. Brings the 180 g of cream to a simmer, removes from the heat and dissolves in 5 g of soluble coffee. Pour over the chocolate, wait 2 minutes and then slowly mix from the center to the edges until you get a smooth ganache.
Prepare the white
In another bowl, gently melt the 50 g of white chocolate with the 20 g of drawing cream in a bain-marie. Stir, remove heat and pour into a small cone. Cut an opening of 2 mm.
Draw the circles
Pour the still-fluid coffee ganache into the cold pie bottom. Immediately place with the cornet a small central white dot then three concentric white circles, about 3, 6 and 9 cm from the center. They have to stay on the surface.
Form the star latte art
With the tip of a toothpick, leave the center and pull a line to the edge. Wipe the tip and repeat in eight regularly spaced places. The circles stretch into a simple star, without careful drawing. Don't move the surface anymore.
Get caught and serve
Leave to cool for 20 minutes and then refrigerate for at least 2 hours. Cut in pieces with a warm knife wiped to preserve the white star. The chocolate remains flexible in the center, contained by a real crumbly cocoa paste.
Conservation. 3 days in the refrigerator; take out the pie 15 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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