A very good afternoon to this Coffee Toffee Tart from ambrosiadelhi and this Coffee Toffee Tart that has our whole heart ONLY Layered lovingly with a chocolate sable followed by salted caramel and topped with coffee ganache it s just the kind of breakfast inspo we were on the lookout for Ingredients For the Chocolate Sable Flour 87 5g Cocoa Powder 19g Icing Sugar 35g Butter 60g Whole Eggs 15g Salt a pinch For the Salted Caramel Granulated Sugar 125g Cream 40g Vanilla Essence 1 tsp Butter 40g Rock Salt 5g For the Coffee Ganache Chocolate 60 100g Cream 100g Coffee 7g Butter 20g Method For the Chocolate Sable Cream the butter and sugar Add in the eggs and vanilla essence and follow it up with the flour salt and cocoa powder Do not overmix the dough Chill the dough for 15 20 minutes Line the tart ring and bake at 180 C for 12 minutes For the Salted Caramel Cook the sugar on low medium heat until golden in colour Remove from heat and deglaze with cream Add the butter vanilla essence and rock salt For the Coffee Ganache Bring the cream and coffee to a simmer Remove from heat and add in the chocolate Add the butter and mix well Whet your appetite much Well you re in luck because the mother daughter duo behind Ambrosia is popping up at Foodhall TwoHorizon Gurugram today through Sunday and serving up only the sweetest indulgences Cancel or reshuffle your weekend plans because you don t want to miss out

Dessert, DessertForBreakfast, SweetIndulgence, Tart, SweetTooth, SweetTreats, EatingForTheInsta, GoodFood, GoodFoodGoodMood, ThingsToDoInDelhi

Foodhall,  Dessert, DessertForBreakfast, SweetIndulgence, Tart, SweetTooth, SweetTreats, EatingForTheInsta, GoodFood, GoodFoodGoodMood, ThingsToDoInDelhi

A very good afternoon to this Coffee Toffee Tart from @ambrosiadelhi, and this Coffee Toffee Tart that has our whole heart ONLY.

Layered lovingly with a chocolate sable, followed by salted caramel, and topped with coffee ganache, it's just the kind of breakfast inspo we were on the lookout for.

Ingredients:-
For the Chocolate Sable:
- Flour, 87.5g
- Cocoa Powder, 19g
- Icing Sugar, 35g
- Butter, 60g
- Whole Eggs, 15g
- Salt, a pinch

For the Salted Caramel:
- Granulated Sugar, 125g
- Cream, 40g
- Vanilla Essence, 1 tsp
- Butter, 40g
- Rock Salt, 5g

For the Coffee Ganache:
- Chocolate 60%, 100g
- Cream, 100g
- Coffee, 7g
- Butter, 20g

Method:-
For the Chocolate Sable:
• Cream the butter and sugar.
• Add in the eggs and vanilla essence and follow it up with the flour, salt, and cocoa powder. Do not overmix the dough.
• Chill the dough for 15-20 minutes.
• Line the tart ring and bake at 180°C for 12 minutes.

For the Salted Caramel:
• Cook the sugar on low-medium heat until golden in colour.
• Remove from heat and deglaze with cream.
• Add the butter, vanilla essence, and rock salt.

For the Coffee Ganache:
• Bring the cream and coffee to a simmer.
• Remove from heat and add in the chocolate.
• Add the butter and mix well.

Whet your appetite much? Well, you're in luck because the mother-daughter duo behind Ambrosia is popping up at Foodhall@TwoHorizon, Gurugram today through Sunday and serving up only the sweetest indulgences. Cancel or reshuffle your weekend plans because you don't want to miss out!

#Dessert #DessertForBreakfast #SweetIndulgence #Tart #SweetTooth #SweetTreats #EatingForTheInsta #GoodFood #GoodFoodGoodMood #ThingsToDoInDelhi

A very good afternoon to this Coffee Toffee Tart from @ambrosiadelhi, and this Coffee Toffee Tart that has our whole heart ONLY. Layered lovingly with a chocolate sable, followed by salted caramel, and topped with coffee ganache, it's just the kind of breakfast inspo we were on the lookout for. Ingredients:- For the Chocolate Sable: - Flour, 87.5g - Cocoa Powder, 19g - Icing Sugar, 35g - Butter, 60g - Whole Eggs, 15g - Salt, a pinch For the Salted Caramel: - Granulated Sugar, 125g - Cream, 40g - Vanilla Essence, 1 tsp - Butter, 40g - Rock Salt, 5g For the Coffee Ganache: - Chocolate 60%, 100g - Cream, 100g - Coffee, 7g - Butter, 20g Method:- For the Chocolate Sable: • Cream the butter and sugar. • Add in the eggs and vanilla essence and follow it up with the flour, salt, and cocoa powder. Do not overmix the dough. • Chill the dough for 15-20 minutes. • Line the tart ring and bake at 180°C for 12 minutes. For the Salted Caramel: • Cook the sugar on low-medium heat until golden in colour. • Remove from heat and deglaze with cream. • Add the butter, vanilla essence, and rock salt. For the Coffee Ganache: • Bring the cream and coffee to a simmer. • Remove from heat and add in the chocolate. • Add the butter and mix well. Whet your appetite much? Well, you're in luck because the mother-daughter duo behind Ambrosia is popping up at Foodhall@TwoHorizon, Gurugram today through Sunday and serving up only the sweetest indulgences. Cancel or reshuffle your weekend plans because you don't want to miss out! #Dessert #DessertForBreakfast #SweetIndulgence #Tart #SweetTooth #SweetTreats #EatingForTheInsta #GoodFood #GoodFoodGoodMood #ThingsToDoInDelhi

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