Cakes and Pastries Recipes - Coffee Cream Tart Recipe

Ingredients

Serves 8:

• 2 tbsp flour

• 3/4 or 120g butter

• 2 tbsp cocoa

Sweetened pastry dough:

• 8 1/2 or flour

• 3 1/2 or 100g butter

• 1 pinch salt

• 3 1/2 or (100g) confectioners' sugar

• 2 small eggs

Coffee cream:

• 1 cup (25 cl) milk

• 3 or (80g) Colombian coffee beans

• 10 egg yolks

• 3 or (80g) sugar

• 2 cups (50 cl) cream

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Method:

1. Prepare the dough: place the flour in a mixing bowl. Make a well in the center. Mix in the butter with your fingertips and add the salt, confectioners' sugar and eggs. Mix well. Form into a ball. Refrigerate for at least 2 h.

2. Roll out the dough with a rolling pin, working on a floured countertop. Cut out a 10 1/3 inch (26 cm) circle. Line a 9 1/2 inch (24 cm) greased tart pan with it. Refrigerate for 20 min.

3. Preheat the oven to 350°F/180°C.

4. Bake the crust blind for 10 - 15 min. Set aside at room temperature. Lower the temperature to 195°F/90°C.

5. Prepare the coffee cream: bring the milk to a boil. Away from the heat, plunge in the crushed coffee beans. Allow to steep for 15 min. In a bowl, beat the yolks and the sugar until the mixture pales. Fold in the cream and the milk with the coffee beans, stirring all the time. Strain. Chill for 10min.

6. Fill the tart crust with the coffee cream. Bake for about 45 min. Cool before turning out. Dust with cocoa before serving.