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Dakar

A delicious tart with whipped ganache, almond crème, and infused mocha cream.

Dairy Cakes and tarts Coffee

Dakar

Debic Professionals

Debic

Ingredients

For 4 servings

Pâte sable

525 g icing sugar

175 g ground almonds

1600 g flour

12 g salt

1000 g Debic Brioche Butter

200 g eggs

Almond crème / frangipane

250 g Debic Brioche Butter

250 g icing sugar

250 g ground almonds

275 g eggs

100 g flour

2 vanilla powder

Whipped ganache (milky)

350 g Debic Stand & Overrun (1)

150 g milk chocolate

500 g Debic Stand & Overrun (2)

Whipped ganache (dark)

350 g Debic Stand & Overrun (1)

120 g dark chocolate

500 g Debic Stand & Overrun (2)

Infused mocha cream

50 g crushed coffee beans

500 g Debic Stand & Overrun

50 g icing sugar

Decorations

Caramel topping

Coconut shives

Hazelnuts

Debic products used

Brioche Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Pâte sable

Mix all dry ingredients together.

Add in the soft brioche butter and mix until a sandy mixture.

Add the liquid eggs and knead to a dough.

Leave to rest for 1 night in the refrigerator.

Roll out at 2.5 mm and line tart circles.

Store in the refrigerator.

Almond crème / frangipane

Soften the brioche butter and mix in the ingredients in stated order.

Pipe a small spiral on the raw pie bottoms and bake for ca. 30 minutes at 165°C.

Whipped ganache (milky)

Heat the Stand & Overrun (1) and pour over the milk chocolate.

Use a hand blender and emulsify the ganache.

Add the remaining cold liquid Stand & Overrun (2).

Mix briefly and store for 1 night in the refrigerator before whipping.

Whipped ganache (dark)

Heat the Stand & Overrun (1) and pour over the dark chocolate.

Use a hand blender and emulsify the ganache.

Add the remaining cold liquid Stand & Overrun (2).

Mix briefly and store for 1 night in the refrigerator before whipping.

Infused mocha cream

Crush the coffee beans and mix by hand with the Stand & Overrun and the sugar.

Leave to infuse for 1 night.

Strain and whip to soft peaks.

Assembly

Pipe a small spiral of caramel topping in the center of the baked tarts.

Decorate alternated the whipped ganache and the infused mocha cream, with different nozzles, on the tarts.

Finishing touch

Decorate with coconut shives and hazelnuts.

Recipe tags Dairy Cakes and tarts Coffee

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