Caramelized White Chocolate Ganache (recipe follows)
Pure White Chocolate Ganache (recipe follows)
Instructions
Preheat oven to 350°F (180°C).
In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add espresso grounds. With processor running, add 2 tablespoons (30 grams) ice cold water, pulsing just until a dough forms.
Press dough into bottom and up sides of a 9-inch fluted removable-bottom tart pan. Prick bottom of dough with a fork. Freeze for 15 minutes.
Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake until edges of crust are set, 20 to 25 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
Spoon Milk Chocolate Ganache into prepared crust, spreading with a small offset spatula. Refrigerate until set, about 45 minutes.
Pour enough warm Caramelized White Chocolate Ganache over tart to cover Milk Chocolate Ganache, about 1 cup. Working quickly, alternately pour 4 to 5 concentric circles each of Caramelized White Chocolate Ganache and Pure White Chocolate Ganache over tart, creating a bull’s-eye pattern. (See page 111 for a visual tutorial.) Begin each pour in bottom third of tart, and use slightly less ganache each time. (Don’t worry if your circles are not perfectly spaced.) Using a wooden skewer, draw a line from one edge of crust to opposite edge. Repeat with 3 to 5 more lines, starting from different points along edge but always ending at same point. Refrigerate until set, about 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/macchiato-chocolate-tart/