Shortcrust pastry tartlet with coffee cream

Name: Shortcrust pastry tartlet with coffee cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 400 g Whipped cream; 2 TABLESPOONS instant coffee; 1 TABLESPOON Sugar; 1 TABLESPOON coffee liqueur; 1 package (300 g) fresh, sweet short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf); 1 TEASPOON Cocoa powder and chocolate beads for decoration; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp dried dried peas

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

400 g Whipped cream
2 TABLESPOONS instant coffee
1 TABLESPOON Sugar
1 TABLESPOON coffee liqueur
1 package (300 g) fresh, sweet short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf)
1 TEASPOON Cocoa powder and chocolate beads for decoration
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp dried dried peas

Directions

1
For the cream, warm up cream, coffee powder and sugar in a small pot at low heat. Add coffee liqueur and stir in. Pour into a mixing bowl, cover and chill for about 3 hours.
2
In the meantime roll out the dough and cut out 6 circles (each approx. 12 cm Ø) with a round cookie cutter. Grease 6 tartlet cups (10 cm Ø) with smooth rim and dust with flour. Place a circle of dough in each mould, press the edges together.
3
Prick the bottom of the dough several times with a fork. Line the tins with baking paper and weigh down with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
4
Remove paper and dried peas. Bake for another 5 minutes until golden brown. Let cool on a cake rack. Remove the tartlets from the ramekins.
5
Whip the coffee cream until stiff with the whisks of the hand mixer and fill into a piping bag with star-shaped spout. Pour cream into the cooled short pastry bowls. Decorate with cocoa and chocolate pearls.