Coffee Cream Tartlets von Food with Style, fertig angerichtet
Pastry

Tartlete s kremom od kave

Ove tartlete s kremom od kave spajaju nježno čokoladno tijesto, svilenkastu kremu od kave i hrskave karamelizirane lješnjake - savršeno za sve ljubitelje kave!

Podijeli
Priprema 1 sat
Pečenje 15 minuta

Sastojci

  • Za prhko tijesto
  • Za kremu od kave
  • Za karamelizirane lješnjake
  • Za ukrašavanje

Priprema

  1. 1
    U zdjeli pomiješajte brašno, kakao prah, šećer u prahu i sol. Dodajte hladni maslac i otopljenu čokoladu. Miješajte dok smjesa ne postane mrvičasta.
  2. 2
    Dodajte jaje i ekstrakt vanilije pa kratko umijesite glatko tijesto. Zamotajte ga u prozirnu foliju i ostavite u hladnjaku 30 minuta.
  3. 3
    Zagrijte pećnicu na 180°C (350°F). Razvaljajte tijesto, izrežite krugove i utisnite ih u kalupe za tartlete (9-10 cm). Dna izbockajte vilicom.
  4. 4
    Tartlete pecite naslijepo oko 15 minuta, dok se ne stvrdnu. Ostavite ih da se ohlade.
  5. 5
    Lješnjake popržite u suhoj tavi. Dodajte šećer i pustite da se na srednjoj vatri otopi dok ne dobije zlatnosmeđu boju. Umiješajte lješnjake u karamel pa smjesu rasporedite po papiru za pečenje da se ohladi.
  6. 6
    Kad se ohlade, stavite karamelizirane lješnjake u sjeckalicu i miksajte dok ne dobijete kremastu masu.
  7. 7
    Instant kavu otopite u 1 tbsp vruće vode i ostavite da se ohladi. Mascarpone, šećer u prahu, ekstrakt vanilije i ohlađenu kavu umutite u glatku smjesu.
  8. 8
    Slatko vrhnje umutite u čvrsti šlag pa ga lagano umiješajte u smjesu od mascarponea.
  9. 9
    Na ohlađena dna tartleta razmažite sloj kreme od karameliziranih lješnjaka.
  10. 10
    Odozgo žlicom nanesite kremu od kave i poravnajte površinu. Pomoću slastičarske vrećice ukrasite malim hrpicama preostale kreme od kave.
  11. 11
    Prije posluživanja pospite kakao prahom. Ostavite u hladnjaku najmanje 1 sat da se krema stegne.

Video

Coffee Cream Tartlets Questions

This dough is rich in butter and melted chocolate, so it firms up hard in the fridge; let it sit at room temperature for a few minutes before rolling. If it still cracks, roll it between two sheets of parchment paper and patch any tears by pressing the dough back together with your fingers. Cracks also appear if the dough was overworked after the egg went in - knead only briefly, just until smooth, then chill again for 15 minutes if it has become soft and sticky.

Yes, but keep the liquid low. The recipe dissolves 1 tsp of coffee powder in just 1 tbsp of hot water, so use no more than that same 1 tbsp of very strong espresso, cooled, and skip the water. More liquid than that will loosen the mascarpone base and the whipped cream will not hold its shape once folded in.

Mascarpone can be replaced with a full-fat cream cheese, but beat it only until smooth - cream cheese thins out quickly and the cream needs to stay firm enough to pipe. For the caramelized nuts, almonds or pecans work the same way: toast them dry, coat them in the melted sugar, cool them completely, then blend. Only fully cooled nuts turn creamy in the food processor; warm ones stay grainy because the caramel is still soft.

Store them covered in the fridge, since the coffee cream is based on mascarpone and whipped heavy cream. Expect the shortcrust base to soften over time as it draws moisture from the hazelnut cream, so they are best eaten the day they are filled. Dust the cocoa powder on just before serving - it darkens and dissolves into the cream if it sits.

The dough can be made and kept wrapped in the fridge, and the blind-baked bases keep well once fully cooled - store them airtight at room temperature. The caramelized hazelnut cream can also be blended in advance and kept in a sealed jar. Whip the heavy cream and fold it into the mascarpone mixture only shortly before filling, then assemble and dust with cocoa just before serving.

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