Espresso Ganache Tart

Welcome to Disco Kitchen, where we’ll be bringing you delicious Disco Coffee fuelled recipes.

First up, try your hand at this indulgent, easy to make, mega rich tart. It pairs perfectly with a Disco Coffee when the afternoon slump hits! 

Check out our @Discocoffee_ Instagram reels for a quick look at our Disco Kitchen recipe process and the decadent finished product. 

What you’ll need: 

CRUST 

• 3 cups chocolate cookie crumbs (we used chocolate ripple biscuits) 
• 150gm - 200gm butter, melted 

FILLING 

• 1 1/4 cups cream 
• 1/4 cup cooled Espresso (we used The Boss dark roast) 
• 2 large eggs, beaten 
• 250gm dark chocolate 
• 1 tsp vanilla extract 
• Pinch of salt

GLAZE 

• 50gm dark chocolate 
• 1/4 cup cream 
• 1 tablespoon coconut oil 

Instructions

1. Pre-heat oven to 180 degrees (or 160 fan forced) 
2. In a bowl, combine the crumbs and enough of the melted butter to bring the mix together. All the crumbs should be moistened and everything well combined.
3. Press evenly into a 9" tart / pie pan with removable bottom. Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
4. Bake for about 10 minutes, then cool on a rack for about 20 minutes.
5. To make the filling, bring the cream just to the boil, take off the heat and stir in the espresso. Break up the chocolate into a heatproof bowl then pour the hot cream mixture over the chocolate and let sit undisturbed for 5 minutes. After 5 minutes, stir together until smooth.
6. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate mixture. Stir until completely combined.
7. Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very centre. The filling will firm as it cools
8. Cool the tart on a rack for an hour.
9. To make the glaze, bring the cream just to a boil (You can do this in the microwave) and add the chocolate. Stir until completely smooth. Melt the coconut oil and add to chocolate mix. Stir again until smooth and glossy.
10. Pour over the tart, swirling it around so it coats the top evenly.
11. Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.
12. We decorated ours with swirls of whipped cream, chocolate shavings and coffee beans. 

Serve up a slice alongside a Disco Coffee made to your liking and tag us in your pics if you give it a try!

Don’t forget to pump up the Disco tunes while you’re in the kitchen! We love baking to Donna Summer…. Macarthur Park extended mix!

Great coffee + great music = great mood.

x