Shortcrust Tartlets with Coffee Cream

Ingredients

• 225 g puff pastry sheet (0.5 pack)
• 4 ramekins (about 12 cm diameter)
• baking paper (for blind baking)
• dried peas (for blind baking)
• 2 sheets of white gelatin
• 0.5 Vanilla pod
• 125 ml strong coffee (espresso)
• 2 egg yolks
• 40 g sugar
• 100 g whipped cream

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   Roll out the pastry on a lightly floured surface, cut 4 circles slightly larger than the ramekins and line the greased ramekins with them. Cut baking paper to size, place on the dough and top with peas. Bake in a preheated oven at 220°C for about 20 minutes until golden brown. Remove, let cool slightly, then remove peas and paper and allow to cool completely.

3. 3.

   Soak gelatin in cold water. Split vanilla pod lengthwise and boil it with coffee once. Reduce heat to low, remove the vanilla pod.

4. 4.

   Whisk egg yolks with sugar and 4 tbsp of coffee, then gradually beat into remaining coffee. Continue beating until thickened, do not let it boil! If needed, take the pot off the stove. Add the soaked gelatin, a few drops at a time, letting it dissolve and stir well. Chill the mixture in a cold water bath while stirring. Fold in whipped cream and spread over the pre-baked pastry. Refrigerate for about 2 hours until set. Garnish with roasted coffee beans before serving.