Coffee and mascarpone tartlet made with
– sweet pastry,
– coffee-soaked sponge cake,
– coffee ganache,
– a coffee mousse,
– brown velvet spray.
Material used
– Micro perforated silicone baking mat
– Klassik Silikomart silicone ring tart mould (6 cavities)
– Micro-perforated strip (optional)
– Silikomart Klassik tart ring mould 70mm
– Brown velvet spray
– Thermoformed chocolate heart mould
– Silikomart Florentine mould x8 cavities
Ingredients
Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 x 2g gelatine sheet
Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔ icing sugar
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
✔Coffee extract
Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract
The recipe
For 6 tarts
Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
Place the gelatine sheet in a large bowl of cold water for about ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir to combine. Separate the white from the yellow. Whip the yolk with the mascarpone and half the sugar (20g). Add the milk and gelatine. Mix and set aside.
Beat the egg white with the remaining 20g sugar. Gently mix the egg whites with the mascarpone cream. Fill the silikomart ring Klassik tart mould and place in the freezer for at least 3 hours
Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract
In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the white chocolate previously melted in the microwave. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
✔ Coffee extract
Mix all the ingredients together, roll out and place in a cool place. Roll out the pastry thinly between 2 sheets of baking paper. Line the Silikomart tartlet circles, having previously placed a Forosil strip in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tarts on a micro perforated baking mat at 165° for about 15 to 20 minutes. Leave to cool.
Spoon biscuit
1 egg white
1 egg yolk
30g caster sugar
30g flour
icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Fill the 8-cavity Florentine silikomart mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and remove from the mould.
Assembly
1 espresso
Soak the spoonfuls of coffee on both sides with a brush. Place a biscuit in the bottom of each tartlet. Take the ganache out of the fridge and beat it with an electric mixer. Pour the ganache into the tartlets and smooth out to the edge with an angled spatula. Remove the mascarpone mousse domes from the freezer, turn out of the mould and immediately apply the brown velvet spray. Place on top of the ganache. Place in the fridge for at least 2 hours.
I decorated with a small white chocolate heart made with a thermoformed chocolate mould.
