Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortcrust pastry dough
Coffee cream
Utensils
For 8 tartlet tins approx. 8 cm in diameter, greased
How it's done
Shortcrust pastry dough
Mix the flour, icing sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix the coffee powder with water, add along with the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Tarts
Roll out the dough between two cut-open plastic bags to a thickness of approx. 4 mm. Cut out 8 circles (approx. 10 cm in diameter), place in the prepared tins. Prick the bases all over with a fork, leave to chill for approx. 15 mins.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the bases from the tins and leave to cool on a rack.
Coffee cream
Mix the quark, icing sugar and coffee powder, carefully fold in the whipped cream using a rubber spatula. Fill the tarts with the coffee cream, decorate with cocoa nibs and almonds.
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