for 8 pieces

Shortcrust pastry dough

200 g	brown flour
40 g	icing sugar
¼ tsp	salt
90 g	butter, cut into pieces
1 tbsp	instant coffee
1 tbsp	water
1	egg, beaten

Coffee cream

250 g	half-fat quark
60 g	icing sugar
2 tbsp	instant coffee
1 ½ dl	full cream, beaten until stiff
1 tbsp	Cocoa Nibs
2 tbsp	almonds, roasted, coarsely chopped

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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