Makes one 8-inch tart, about 10 servings

Cocoa Tart Pastry:
1⁄2 cup (4 ounces/113 grams) unsalted butter, at room temperature
1 cup (4 ounces/113 grams) confectioners’ sugar
1⁄4 teaspoon salt
1⁄4 cup (7⁄8 ounce/23 grams)
unsweetened cocoa powder, preferably Dutch-processed
1⁄4 cup (7⁄8 ounce/23 grams) almond flour
1 1⁄3 cups (71⁄8 ounces/203 grams) all-purpose flour, plus more for rolling
1 large egg

Chocolate–Vietnamese Coffee Ganache:
6 ounces (170 grams) bittersweet chocolate, chopped
13⁄4 cups (137⁄8 ounces/392 grams) heavy whipping cream
1⁄4 cup (2 ounces/56 grams) evaporated milk
1⁄3 cup (1⁄2 ounce/14 grams) Vietnamese, chicory, or French Roast coffee powder
1⁄4 teaspoon salt
1 large egg
2 tablespoons (2 1⁄3 ounces/33 grams) sweetened condensed milk

Nonstick cooking spray

Method:
1. To make the tart shell: Put all the ingredients except the egg in the bowl of a food processor and pulse until the mixture resembles cornmeal, about 10 times. With the machine running, add the egg, and process just until the dough comes together; it will be quite sticky.

2. Form the dough into 2 balls, press into 1-inch-thick disks, and wrap tightly in plastic wrap. Chill until firm, at least 4 hours. You will use one disk of dough for this recipe and reserve the other for another use. The dough will keep for up to 2 days in the refrigerator and up to 1 month, well wrapped, in the freezer. If frozen, thaw in the refrigerator before use.

3. Spray an 8-inch tart pan with a removable bottom or an 8-inch tart ring set on a parchment paper–lined baking sheet with nonstick cooking spray and set aside. Lightly flour a work surface and a rolling pin. Roll the dough to a 1⁄8-inch thickness, rotating the circle a quarter turn with each roll.

4. Lightly flour the dough and loosely roll it around the rolling pin, then unroll the dough into the prepared tart pan and press it up against the sides. Pierce the dough all over with a fork. Trim off any excess, and freeze until hard, at least 30 minutes.

5. Preheat the oven to 325°F.

6. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment paper, and bake until the dough is dry to the touch, about 5 minutes more. Cool completely on a rack. Turn the oven down to 275°F.

7. Make the ganache: Put the chocolate in a large mixing bowl and set aside. Stir together the cream, evaporated milk, coffee powder, and salt in a small saucepan and set over low heat. As soon as it simmers, strain the mixture through a fine-mesh sieve lined with cheesecloth over the chocolate. Immediately begin whisking the chocolate into the cream.

8. Once the chocolate melts and the mixture becomes smooth and shiny, whisk in the eggs one at a time, then the sweetened condensed milk. Continue whisking until the
mixture is smooth, then pour into the cooled tart shell.

9. Bake the tart for 10 minutes, then rotate the pan and bake for about 10 minutes more. When done, the middle should still jiggle slightly but not be wet. Remove from the oven, cool completely on a rack, and unmold before serving.

CHEF’S TIP:
Substitute Sweetened Condensed Milk Chantilly or good vanilla ice cream for the condensed milk ice cream.

Chocolate and Vietnamese Coffee Tart