Sweet coffee tartlets

Name: Sweet coffee tartlets
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 g Flour; 1 pinch Salt; 175 g Sugar; 125 g Butter; 4 Eggs (size M); 1 TABLESPOON instant coffee; 2 TEASPOONS unsweetened cocoa powder; 200 g Whipped cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

250 g Flour
1 pinch Salt
175 g Sugar
125 g Butter
4 Eggs (size M)
1 TABLESPOON instant coffee
2 TEASPOONS unsweetened cocoa powder
200 g Whipped cream
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
For the dough, mix flour, salt and 100 g sugar. Add butter in flakes and rub the whole thing between your hands until you get a sandy dough. Make a depression in the dough, whisk 1 egg, add it and quickly work it into a smooth dough. Wrap in foil and chill for about 1 hour
2
Dissolve soluble coffee in 1 tablespoon of hot water. Roll out the dough between two layers of baking paper and cut out 8 circles (approx. 14 cm Ø). Grease tartlet moulds (approx. 12 cm) and dust with flour. Line with the dough, prick several times with a fork and chill for about 30 minutes
3
Line tartlets with baking paper and fill with dry peas for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Whisk 3 eggs, 75 g sugar, coffee and 1 tsp. cocoa. Stir in cream
4
Take out the tartlets, remove the baking paper and dried peas. Pour coffee cream on the tartlet bottoms and bake at the same temperature for 20-25 minutes. Leave to cool and dust the rest of the cocoa over the tartelettes before serving
5
waiting time approx. 1 1/2 hours