True Dark Bergamot Coffee Tart | deZaan

Ingredients

• 150g Butter
• 75g Confectioner's Sugar
• 1 Vanilla Bean or 1/2 Tbsp Vanilla Extract
• 50g Eggs (approx one large egg) (lightly beaten)
• 175g Pastry Flour
• 30g True Dark Cocoa Powder
• This recipe can be used with all of our 6 cocoa powders.
• If using Carbon Black, use only 10g.
• 404g Double (Heavy) Cream
• 10g Crushed Coffee Beans
• ½ Vanilla Bean
• 30g Fish Gelatin (or 6g pork gelatin) (bloomed)
• 60g Sugar (caster)
• 40g True Dark Powder
• 40g Cocoa Butter
• 125g Sugar
• 188g Egg Whites (approx. 4 large eggs)
• 140g Almond Flour
• 50g Confectioner’s Sugar
• 22g Rich Terracotta Cocoa Powder
• 192ml Single (Half and Half) Cream
• 57g Sugar
• 21g Glucose
• 27g Soft Brown Sugar
• 196g Bergamot Puree
• 270g Sugar (caster)
• 245g Whole Egg (Approx 4 large eggs)
• 22g Fish Gelatin (4.5g Pork Gelatin)
• 185g Butter