Best 4 Coffee With Cream Tart Recipes

COFFEE TART

Steps:

• Sift together dry ingredients; flour, icing sugar, almond, salt
• Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
• Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
• Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
• After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
• Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
• Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
• Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
• If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
• Cut 8 long stripes out of the dough, this will be the side of the tart
• Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
• Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
• Pre-heat oven to 160C / 320F
• After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
• Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat
• Chop chocolate into small pieces and place them into a bowl
• Brew fresh coffee and mix it with cream
• Heat cream and coffee mixture in a saucepan over medium heat just until simmering
• Pour warm cream coffee mixture over chocolate, let it set for a minute until chocolate gently melts then stir together
• Once tart tart shells cooled down to room temperature pour warm chocolate ganache into tart shells. Smooth the top with an offset spatula
• The tarts will need to chill in the fridge for min 4h before decorating for the ganache to set
• Whip very cold cream up until stiff peaks, pipeable consistency. Using 104 ruffle nozzle tip decorate each tart then dust with cocoa powder

WALNUT AND COFFEE TART WITH COFFEE CREAM

Steps:

• For crust:
• Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
• For filling:
• Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
• Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
• For cream:
• Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
• Serve tart with whipped cream.

BOURBON WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.

TOFFEE CREAM TART

Steps:

• 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
• Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
• Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
• Remove from the heat, and add the syrup, then whisk the mixture.
• Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.