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🥤 Coffee Puff Pastry Tartlets

273 kcal · 30 min · 4 servings

Ingredients

• 225 g puff pastry sheet (0.5 pack)
• 4 molds (approx. 12 cm ⌀)
• parchment paper (for blind baking)
• dried pea (for blind baking)
• 2 sheets white gelatin
• 0.5 vanilla pod
• 125 ml strong coffee (espresso)
• 2 egg yolks
• 40 g sugar
• 100 g whipping cream (whipped)

Instructions

1. 1. Place the puff pastry sheets side by side to thaw slowly.
2. 2. Lightly dust a work surface with flour and roll out the puff pastry.
3. 3. Cut out four circles from the dough that are slightly larger than your molds.
4. 4. Line the greased molds with the dough circles.
5. 5. Cut baking paper to fit the size of the molds.
6. 6. Place the baking paper on top of the dough in the molds.
7. 7. Fill the baking paper with peas to prevent the dough from rising during baking.
8. 8. Preheat the oven to 220 degrees Celsius.
9. 9. Bake the tartlets in the preheated oven for about 20 minutes until golden brown.
10. 10. Remove the tartlets from the oven and let them cool for a short time.
11. 11. Carefully remove the peas and the baking paper.
12. 12. Let the puff pastry bases cool completely.
13. 13. Soak the gelatin in cold water.
14. 14. Slice the vanilla pod lengthwise.
15. 15. Bring the vanilla pod and coffee to a boil once.
16. 16. Turn the heat down to low and remove the vanilla pod from the liquid.
17. 17. Whisk the egg yolks with the sugar.
18. 18. Add four tablespoons of the warm coffee to the egg yolk and sugar mixture and whisk well.
19. 19. Gradually whisk the egg yolk mixture into the remaining coffee.
20. 20. Continue stirring the cream until it thickens, but do not let it boil.
21. 21. Remove the pot from the heat if necessary to stop the cooking process.
22. 22. Squeeze the soaked gelatin so that it remains moist.
23. 23. Add the gelatin to the coffee cream and stir until it has completely dissolved.
24. 24. Place the pot in a cold water bath and continue stirring the cream until it has cooled down.
25. 25. Whisk the cream into the cooled coffee mixture.
26. 26. Spread the cream evenly over the cooled puff pastry bases.
27. 27. Place the tartlets in the refrigerator for about 2 hours to set.
28. 28. Garnish the finished tartlets as desired before serving.

Nutrition per serving

• kcal: 273
• Protein: 5 g · Fett/Fat: 18 g · Carbs: 24 g