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    Coffee Tartlet

    DIFFICULTY
    3H

    Ingredients
    FOR THE SHORTCRUST PASTRY
    • 300 g pastry flour
    • 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 corn starch
    • 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 molds 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 molds 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 corn starch.

    In a large saucepan, put the water on the stove 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 stove 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.

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

    An ideal coffee for this recipe

    Santa Marta

    Rich and full-bodied

    Santa Marta is a unique blend from one of Colombia's oldest coffee regions, where the Sierra Nevada Mountains meet the Colombian coast. This place is perfect for producing high quality coffee, with rich flavors obtained from our skillful blending and roasting.

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