Chocolate & coffee ombré fudge flan tart by nm_meiyee ♥️
Ingredients (25cm)
Crust
2 1/2 cups all purpose flour (300g )
1/2 cup almond meal (56g)
3 tbsp cocoa powder (23g)
1/2 cup powdered sugar (70g)
180g cold dairy free butter
1 tbsp cold almond milk
1 tsp vanilla extract
pinch of salt
Chocolate fudge flan
1/2 cup condensed milk *120g
1 cup soy milk *240g
1 can full fat coconut milk 400g
1 espresso shot about 60g
(or 2 tsp instant coffee with 1/4 cup water)
1/4 cup coconut sugar *50g
1/4 cup cocoa powder *27g
(dissolved in 1/4 cup water)
1 tsp agar agar powder
150g dark chocolate
Chocolate & Coffee layer
400g full fat coconut milk
1/4 cup cocoa powder *27g
1/4 cup coconut sugar *50g
4 tsp instant coffee powder
60g dark chocolate
1/2 tsp agar agar powder
400g full fat coconut milk
1/8 cup cocoa powder *13.5g
1/4 cup coconut sugar *50g
3 tsp instant coffee powder
30g dark chocolate
1/2 tsp agar agar powder
♥️ Preheat oven to 180C/360F Grease a tart pan set aside. In a food processor, add crust ingredients, pulse until combined and dough ball forms.
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool.
♥️ Place condensed milk, soy milk, coconut milk, espresso, sugar and dissolved cocoa powder in a saucepan and stir until smooth and no lumps.
Bring the mixture to a boil. Add agar-agar and mix until completely dissolved (about 1-2 mins). Whisk in dark chocolate until chocolate has completely melted. Strain mixture through a mesh sieve. Pour mixture oven the crust, transferring the pan in the fridge to set.
♥️ In a saucepan, bring milk to a boil. Add cocoa powder, sugar, agar-agar and stirring constantly until completely dissolve, about 2 minutes. Then lower the heat, whisk in instant coffee and chocolate. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the fudge flan layer. Chill in fridge for at least 4 hours to set. Repeat same sequence for the last layer.
