Tartlets with coffee cream
Cocoa tartlets with coffee cream are a delicious dessert with coffee. The basis of this dessert is shortcrust pastry, which I make from flour, sugar, fat, eggs, cream and cocoa. I also add a bit of vanilla extract to the pastry, so not only it tastes good, but also has a beautiful smell. I put the pastry in small, metal cupcake molds, then bake them in the oven, then fill them with cream.
The cream that I use to fill the tartlets is a delicate coffee cream based on mascarpone, whipping cream, sugar and espresso coffee. A very important element of this cream is coffee, because it has a wonderful, coffee aroma. Therefore, I encourage you to select good quality coffee, because it will affect the taste of the cream. I prepare espresso coffee first in a coffee machine, let it cool down and I add gelatine to it. Then, when the coffee starts to set, I add it to the cream whipped with sugar and mascarpone. I fill the shortcrust cocoa tartlets with the cream, and decorate their top with grated chocolate and cornflower petals.
This coffee cream also works well as a cake cream and as a base for desserts in a cup. I recommend you the following recipe for tartlets with coffee cream and I wish you happy baking.
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Ingredients for tartlets with coffee cream.
Shortcrust cocoa pastry:
- 100 g butter or margarine
- 200 g all-purpose flour + extra for dusting
- a pinch of salt
- 20 g dark cocoa
- 2 egg yolks
- 60 g powdered sugar
- 2 drops of vanilla extract
- 1 tablespoon of sour cream
Coffee cream:
- 300 ml whipping cream (36%)
- 300 g mascarpone cheese
- 120 g powdered sugar
- 100 ml espresso coffee
- 12 g powdered gelatine
Additionally:
- for decoration: white and milk chocolate, optional cornflower petals
How to make tartlets with coffee cream.
Sift the flour, salt, cocoa and icing sugar into a bowl of a kitchen mixer. Add the diced butter and mix until the ingredients start coming together. You can also chop the ingredients on a chopping board with a knife. At that point, add the egg yolks, vanilla and sour cream and quickly make a dough. Wrap the cocoa pastry in cling film and put it in the fridge for 30 minutes.
Dust the pastry lightly with flour and roll it out to a thickness of 3-4 millimetres. Cut circles out of it and use them to line small, metal cupcake molds previously greased with margarine. After lining all the molds with the pastry, prick the pastry with a fork, then place the molds on a baking tray, which should be placed in the oven preheated to 180 degrees Celsius for 18 minutes. Cool the baked cocoa pastry cases.
Combine the cold espresso coffee with the gelatine and set it aside for 10 minutes. After this time, warm it up, mix it and cool it down.
Pour the cold whipping cream into a bowl and whisk it for about 30 seconds, then gradually pour in the icing sugar, while constantly whisking. When the cream is well whipped but not completely stiff, add the mascarpone and the blooming espresso. Continue whisking for a few seconds to obtain a thick cream. Transfer the coffee cream to a pastry bag fitted with a tip at the end and fill each shortbread tartlets with it. Decorate the tartlets with grated chocolate and cornflower flakes. Store it in the refrigerator before serving.
Good to know when making tartlets with coffee cream.
I got 20 tartlets from the given amount of ingredients.
The metal cupcake molds I used had a diameter of 8 centimetres.
Do you like tartlets? If so, try our recipe for Tartlets with cheese mousse.
