Shortbread Tart with Chocolate Ganache, Coffee and Vanilla Ice Cream
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Kristoffer Madsen
Winner of Rising Star, Molskroen
Here is the dessert that won the day for Kristoffer Madsen at Rising Star. For the competition, participants had a number of requirements, including the use of caviar, but here Kristoffer has adapted the dessert to be doable at home - without compromising on taste. A crispy shortbread tart with feuilletine forms the base, followed by a dark chocolate ganache, topped with a decorative white chocolate ganache. The dessert is served with a creamy vanilla ice cream in quenelle and a sprinkle of freshly grated coffee.
P.S. The white chocolate ganache should stand overnight so you might as well make it the day before.
Servings
: 5
people
Ingredients
250
g
butter
130
g
icing sugar
75
g
almond flour
75
g
egg (approx. 1 large egg)
4
g
salt
375
g
wheat flour
50
g
cocoa powder
Lentils, beans or rice for blind baking
325
g
white chocolate (preferably 34% from Cacao Barry)
0.5
liter
cream
0.5
pcs
gelatin
15
g
Feuilletine
50
g
dark chocolate (preferably 50% from Cacao Barry)
100
g
milk chocolate
100
g
dark chocolate
140
g
cream
25
g
butter
Good vanilla ice cream
Finely freshly grated coffee
Avoid screen shutting off
Instructions
Cocoa Shortbread
Step 1/5
Preheat the oven to 200 degrees.
Step 2/5
In a mixer with K-beater, add butter, icing sugar, almond flour, egg, salt, wheat flour and cocoa powder to the bowl.
Step 3/5
Stir the ingredients together until well combined.
Step 4/5
Roll out the dough between two pieces of greased baking paper until it is the desired thickness.
Step 5/5
Bake the dough in the oven for 7-8 minutes, or until lightly golden. Let the dough cool before removing it from the mold.
White Chocolate Ganache
Step 1/6
Soak gelatin in ice-cold water.
Step 2/6
Heat the cream to boiling point.
Step 3/6
Add the white chocolate and soaked gelatin to the hot cream. Whisk with a whisk until everything is completely homogeneous.
Step 4/6
Pour the mixture into a plastic bucket and cover with a layer of plastic wrap so it doesn't form a skin.
Step 5/6
Refrigerate until it reaches 3 degrees (preferably overnight).
Step 6/6
When the mixture is cold enough, whisk it in a mixer with K-beater until it becomes airy. Be careful not to whisk it too much.
Feuilletine with Dark Chocolate
Step 1/2
Melt the chocolate over a water bath.
Step 2/2
When the chocolate is completely melted, gently fold in the feuilletine flakes.
Dark Chocolate Ganache
Step 1/5
Heat the cream in a pot until it reaches boiling point.
Step 2/5
Remove the pot from heat and add chocolate and butter.
Step 3/5
Use an immersion blender to blend the ganache until it is completely smooth and uniform.
Step 4/5
Pour the ganache over your shortbread tart.
Step 5/5
Refrigerate the tart until the chocolate has set.
Plating
Step 1/2
Now plate the shortbread tart with the whipped white chocolate ganache, sprinkled with freshly grated coffee, and a quenelle of good vanilla ice cream.
Step 2/2
Serve with a freshly made cup of coffee.
Kristoffer Madsen
Winner of Rising Star, Molskroen
Kristoffer Madsen can call himself the winner of Rising Star 2025, Sol over Gudhjems' talent competition for the newest names in Danish top gastronomy. 2025 is also the year he is competing in the Danish chef championships, Årets Kok. In addition, Kristoffer Madsen has been part of the Danish culinary team for several years.
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