Subtotal
    You added to cart
     
    SUBTOTAL
    GO TO CART

    Coffee Tartlet

    DIFFICULTY
    3H

    Ingredients
    FOR THE PASTRY
    • 300 g flour type 00
    • 100 g sugar
    • 100 g olive oil
    • 1 egg
    • 40 g egg yolks
    • 6 g yeast
    • vanillin
    • salt
    • rind of 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
    Preparation

    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

    Cereja Passita

    Full-bodied with honey notes

    100% Arabica coffee from the Cerrado plateau. From a late harvest, a full-bodied espresso with intense notes of honey and chocolate. Brazil in dream form.

    FIND OUT MORE

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

    MAGAZINE 2H
    Coffee Chocolate Cones

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 20m
    Fillet of beef flavoured with coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Espresso Martini

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 1H
    Seafood Salad on a Cream of Buffalo Mozzarella

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 40m
    Coffee Cheesecake with Honey Jelly

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Tuna salad

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

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Roast pork fillet with crispy bacon and coffee-avocado cream

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Kamut® Khorasan wheat bread with coffee

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

    DIFFICULTY
    PREPARE IT NOW