Coffee tartlet made of
– a sweet pastry
– a chocolate/coffee crunch
– a creamy coffee filling
– a coffee mousse
– a coffee glaze
Materiel utilisé
Moule silicone Silikomart kit tarte ring square 8cm
For 4 tarts
Coffee mousse
100g of cream
50g of powdered sugar
125g of cold liquid cream
3g of gelatin
Coffee extract
Place the gelatin in a large bowl of cold water.
In a saucepan, pour the cream, powdered sugar and coffee extract. Heat, then remove from heat and add the gelatin. Set aside.
Whip the cold cream and gently fold it into the cooled mixture using a whisk. Fill the silikomart and freeze for at least 3 hours.
Sweet dough
140g of flour
30g powdered sugar
70g of butter
1 egg yolk
1 pinch of salt
Mix all the ingredients, wrap and put in the fridge for 1 hour. Spread the dough between two sheets of parchment paper and cut out circles with a cookie cutter. Bake at 180°C for about 20/25 minutes. Watch the cooking and take them out as soon as they color.
Coffee chocolate crisp
25g of milk chocolate
25g of crêpes dentelles
Coffee extract
Melt the milk chocolate. Add the crumbled crêpes dentelles. Mix all the ingredients and fill the bottoms of the tarts.
Coffee creamer
125 ml of liquid cream
1 yolk
20g powdered sugar
½ leaf gelatin (1g)
Coffee extract
Place the gelatin in a large bowl of cold water.
In a bowl, mix the egg and powdered sugar. In a saucepan, heat the cream and pour over the previous mixture. Mix and return to the pan. Heat over low/medium heat without stopping to stir until 82/83°C. Remove from the heat and add the gelatine and coffee extract. Allow to cool and divide among the tarts. Set aside in a cool place.
Mirror glaze
90g sugar
90g glucose
50g of water
4 sheets of gelatin
90g white chocolate
Coffee extract
60g unsweetened condensed milk
In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add condensed milk and coffee extract. Use a hand blender to blend the mixture. Remove the mousses from the freezer. Cover the surface with the glaze, which has been cooled to 30/32°C. Place on each tartlet and let thaw in the refrigerator.
I decorated with dark chocolate that I rapped on top.
