Part decadent filling, part silky crumble, this coffee tartlet recipe from Lavazza will have you going back for seconds. Or thirds.
- 300 g flour type 00
- 100 g sugar
- 100 g olive oil
- 1 egg
- 40 g egg yolks
- 6 g yeast
- vanilla extract
- zest from half a lemon
- 200 ml water
- 300 ml extracted coffee
- 2 eggs
- 1 egg yolk
- 50 g sugar
- 40 g corn starch
- 75 g chocolate
- 60 g egg whites
- 120 g sugar
- Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender.
- Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour.
- Butter the molds and spread the pastry, using about 30/50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool.
- Prepare the coffee and break up the chocolate. Then take a bowl and whisk the eggs, the egg yolks, and the sugar, then add the corn starch.
- In a large saucepan, put the water on the stove and bring to a boil, then pour the mixture of the eggs into the water and cook for about 2 minutes in order to obtain a dense dough.
- Add the previously prepared coffee, turn off the stove and add the broken chocolate. Mix with a whisk or a hand blender until the chocolate melts completely and, at that point, let it cool.
- Put 60 g of egg whites and 120 g of sugar in a bowl and whisk until the mixture becomes dense and fluffy.
- You’ll know it is ready when the mixture stays well attached to the bottom of the bowl when you turn it upside down.
- Once the cream has cooled, add about 50 g of meringue to every 150 g of cream and stir until you get a homogeneous mixture.
- Sprinkle the pastry with icing sugar, fill it with the cream and decorate with the berries.
For more flavourful inspiration and recipes, visit Lavazza.