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Topped with a spoonful of sweetened condensed milk chantilly, this little piece of bliss can be enjoyed much as a Vietnamese coffee should be: slowly, languidly, in a rattan armchair on a shady porch, underneath a lazily turning ceiling fan, with palm trees waving gently through the shuttered windows, and birdsong far off in the dreamy summer distance.
Makes about (8) 4" tarts or (1) 8" tart
Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1 1 /3 cups (203 grams) all-purpose flour
1 large egg
Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1 3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk
Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 tablespoon sweetened condensed milk
1/8 teaspoon salt
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