Coffee Tartlet

DIFFICULTY
3H

Ingredients
FOR THE SHORTCRUST PASTRY
  • 300 g flour type 00
  • 100 g sugar
  • 100 g olive oil
  • 1 egg
  • 40 g egg yolks
  • 6 g yeast
  • vanilla extract
  • salt
  • zest from half a lemon
FOR THE CREAM
  • 200 ml water
  • 300 ml extracted coffee
  • 2 eggs
  • 1 egg yolk
  • 50 g sugar
  • 40 g cornflour
  • 75 g chocolate
FOR THE MERINGUE
  • 60 g egg whites
  • 120 g sugar
Method
FOR THE SHORTCRUST PASTRY

Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender. Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour. Butter the moulds and spread the pastry, using about 30/50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool.

Method

FOR THE SHORTCRUST PASTRY

Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender.

Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour.

3Lavazza-Magazine-InspiringCooking-CookItRight-Tartelletta-img2sx
4Lavazza-Magazine-InspiringCooking-CookItRight-Tartelletta-img2dx
5Lavazza-Magazine-InspiringCooking-CookItRight-Tartelletta-img4
Butter the moulds and spread the pastry, using about 30/50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool.

FOR THE CREAM

Prepare the coffee and break up the chocolate. Then take a bowl and whisk the eggs, the egg yolks and the sugar, then add the cornflour.

In a large saucepan, put the water on the hob and bring to a boil, then pour the mixture of the eggs into the water and cook for about 2 minutes in order to obtain a dense dough. 

 

Add the previously prepared coffee, turn off the hob and add the broken chocolate. Mix with a whisk or a hand blender until the chocolate melts completely and at that point, let it cool.

 

 

FOR THE MERINGUE

Put 60 g of egg whites and 120 g of sugar in a bowl and whisk until the mixture becomes dense and fluffy. You'll know it is ready when the mixture stays well attached to the bottom of the bowl when you turn it upside down.

 

 

FOR THE FILLING

Once the cream has cooled, add about 50 g of meringue to every 150 g of cream and stir until you get a homogeneous mixture.

Presentation

Sprinkle the pastry with icing sugar, fill it with the cream and decorate with the berries.

7Lavazza-Magazine-InspiringCooking-CookItRight-Tartelletta-img6sx
8Lavazza-Magazine-InspiringCooking-CookItRight-Tartelletta-img6dx

The ideal coffee for this recipe

Crema e Gusto Classico

Harmonious and creamy

Crema e Gusto Classico is a soft and enveloping blend of fine Brazilian Arabica and South East Asian Robusta. A perfect balance of full-bodiness and spiced notes. The ideal coffee at any time of the day.

 

FIND OUT MORE

Some suggestions for dinner tonight: let these recipes inspire you!

MAGAZINE 15m
Panettone with Coffee Zabaglione

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 3H
Coffee Tartlet

DIFFICULTY
PREPARE IT NOW
MAGAZINE
Cook It right

Cook it right

FIND OUT MORE
MAGAZINE 10H
Kamut® Khorasan wheat bread with coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10H
Tuna salad

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Coffee Granita with ricotta cream

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10d
Coffee liqueur

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 1m
Donut

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 50m
Lemon and coffee cake

DIFFICULTY
PREPARE IT NOW