Cafe au lait tart

Last week, I spent most of my time in the kitchen ^^.

When there are a lot of ideas in my head, the best way is to turn them into reality. From the rough ideas they need some adjustment, so I still couldn't make the video (or share the recipes).

Anyway, some of them turned out good, and this tart is one of them. 

A Simple coffee tart filled with gelatin set coffee custard, at first I wanted to call it coffee ice cream tart, as the flavor (and ingredients) of the base of the filling was similar to the coffee ice cream. But I thought you would be confused, haha, because there is no ice cream in this tart. 

The method may be long but each step is very easy. This time, I rolled the pastry into 4 mm. thickness as I wanted the pastry to be thicker than usual. The base of the coffee cream is a gelatin set custard sauce, the texture is smoother and creamy than the starch set custard sauce, but you can leave this tart outside the fridge for longer than 2 hours ^^.

Cafe au lait tart

 Make 7 (8x2 cm) tarts

Tart pastry

115 g ....................... Cake flour
1/8 tsp ..................... Salt
15 g ......................... Almond powder
45 g ......................... Icing sugar
70 g ......................... Unsalted butter (cut into 1 cm cubes)
1 ............................... Egg yolk
1 tsp ......................... Milk

Coffee cream filling

2.5 g ........................ Gelatin sheet

50 g ......................... Milk

2 .............................. Egg yolks

22 g ......................... Granulated sugar

1/8 tsp ..................... Salt

3 g ........................... Instant coffee granules

80 g .......................... Whipping cream

Finishing and decoration

25 g .......................... White chocolate (for brushing the tart pastry)

70 g .......................... Whipping cream

7 g ............................ Granulated sugar

.................................. Freshly ground coffee 

.................................. Gold leaves

Put the flour, almond powder, icing sugar, and salt into a bowl of a mini-chopper.
Process until combined. 

Add the butter and process to combine.

Add the egg yolk and milk.

Process until the dough forms.

Remove from the bowl. Press the dough with the palm of your hand.

Until smooth.

Roll the pastry dough between a sheet of baking paper. until the thickness of the dough is about 4 mm. 

Refrigerate for 60 minutes.

Bloom the gelatin leaf in iced cool water for at least 5 minutes

Put the egg yolks, granulated sugar, and salt into a saucepan. Whisk until it becomes light in color.

Add the instant coffee granules and whisk to combine.

Warm the milk in the microwave (600W) for  50 seconds. Add the warmed milk gradually.

Place over low heat and cook (stir constantly) until the temperature reaches 80℃.

Remove from the heat. Squeeze the water from the bloomed gelatin and add it to the coffee cream base. Whisk to combine.

Pass through a sieve.

Cover with plastic wrap and press it to contact the coffee cream. Let it cool completely.

Cut the pastry with a 10 cm. cutter.

Line the pastry into 7 (8x2 cm) tart rings.

Prick with a fork and refrigerate for 30 minutes

Before baking:

Preheat the oven to 170℃.

Bake in the 170℃  Preheated oven for 25-30 minutes.

Let the pastry cool completely.

Melt the white chocolate in the microwave.

Brush the inside of the tart pastry with melted chocolate. Refrigerate until the chocolate is set.

Make the coffee cream filling:

Whip the whipping cream until soft peaks form.

Fold half of the whipped cream into the Coffee cream base until fully combined.

After that, pour them back into the whipped cream bowl.

Fold until fully combined.

Fill the tart pastry with Coffee cream filling. Refrigerate until the filling is set.

Whip the whipping cream and sugar until firm peaks form.

Decorate the tart with whipped cream, freshly ground coffee, and gold leaves.

Cafe au lait tart