Iced coffee tartlets

Name: Iced coffee tartlets
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 120 g lactose-free butter biscuits; 2 Eggs (size M); 75 g Sugar; 1 knife tip pulp of a scraped vanilla pod; 6 TABLESPOONS cold espresso or coffee; 600 g lactose-free whipped cream; 7-10 Tbsp Cocoa powder; 24 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

120 g lactose-free butter biscuits
2 Eggs (size M)
75 g Sugar
1 knife tip pulp of a scraped vanilla pod
6 TABLESPOONS cold espresso or coffee
600 g lactose-free whipped cream
7-10 Tbsp Cocoa powder
24 Paper baking cups

Directions

1
Line a muffin tin (12 troughs) with 2 baking cups each. Coarsely crumble the butter biscuits and distribute them in the muffin cups. Beat eggs, sugar, vanilla pulp and espresso until very creamy. Whip 500 g cream until stiff and fold in. Spread the mixture in the cups on the cookies.
2
Let the tartlets freeze for 4-5 hours or overnight. Before serving, let the tartlets stand at room temperature for about 5 minutes. Whip 100 g cream until stiff. Put 1 blob of cream on each tartlet and dust with cocoa
3
waiting time 4-5 hours