• Print
  • Bookmark
Lavazza
Tartelletta al caffè

Coffee & chocolate tart

A delicious shortcrust pastry with coffee cream filling

PRINT THE RECIPE
DIFFICULTY
Medium
Imagine a table laden with delicious pastry tartlets that are filled with rich coffee and chocolate cream and decorated just the way you like. These easy-to-make treats will delight your eyes and your palate.

PREPARATION

For the shortcrust pastry

Place the eggs and yolks in a tall, narrow container, pour in the oil in a slow trickle and blend it all together with a hand blender. Tip the mixture into a food processor and add the flour and sugar, followed by the lemon zest and vanillin powder. Mix the ingredients until you have a smooth dough. Leave the dough to rest in the fridge for approximately one hour. Grease the molds and line them with the dough.. Cook in a conventional oven at 356°F (180°C) for 10 - 12 minutes. Allow the pastry cases to cool before adding the cream.

 

PREPARATION OF THE FILLING

The coffee and meringue creams will blend together. Read below to find out how to prepare each of them.

For the coffee cream

Start by making the coffee and chopping the chocolate. Beat the eggs, yolks and sugar together in a bowl, and then add the cornstarch. Don't forget this basic rule: mix slowly by hand.

Heat 1 cup of water in a large pan. Once it has come to the boil, pour the egg mixture into the water and cook for around 2 minutes. This will produce a thick mixture. Add the coffee you prepared earlier, remove from the heat and add the chopped chocolate, mixing well with a whisk or hand blender until the chocolate has melted completely. Leave the cream to cool in the fridge.

 

For the meringue cream

Place the ingredients in a bowl and whip until the mixture is thick and foamy. This phase can take up to 5 minutes. Once the cream has cooled, add around 50g (1.7oz) of meringue cream for every 150g (5.2oz) of the cream you obtained, and mix thoroughly.


 

TRY THIS RECIPE WITH
INGREDIENTS
For 10 servings


  • FOR THE SHORTCRUST PASTRY:
  • 1 ¼ cup plain flour
  • ½ cup sugar
  • ½ cup olive oil
  • 1 egg
  • 3 tablespoons egg yolks
  • 1 tablespoon yeast
  • Vanillin powder
  • Salt
  • Zest of half a lemon
  • FOR THE COFFEE CREAM:
  • 1 cup water
  • 1 1/4 cup brewed coffee
  • 2 eggs
  • 1.5 tablespoons egg yolks
  • ¼ cup sugar
  • 3 tablespoons cornstarch
  • 1/3 cup chocolate
  • FOR THE MERINGUE CREAM:
  • ¼ cup egg white
  • ½ cup sugar
Prepare these coffee-based recipes at home