Coffee With Cream Tart Recipes

COFFEE-WITH-CREAM TART

Steps:

• Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice.
• Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F.
• Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
• Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour.
• Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
• Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.

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.

BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM

Steps:

• MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
• Add the butter and egg yolk and process until a soft, crumbly dough forms.
• Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
• Pat the dough over the bottom and up the side of the pan in an even layer.
• Refrigerate until firm.
• Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
• Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
• Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
• MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
• Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
• Let cool for 5 minutes.
• Whisk in the egg; the mixture will thicken slightly.
• Set the tart shell on a baking sheet and fill it with the chocolate custard.
• Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
• Transfer the tart to a rack to cool, then refrigerate until chilled.
• MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
• Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
• In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
• At low speed, scrape the gelatin into the bowl and beat to combine.
• Dollop the cream onto the tart and swirl decoratively.
• Sift the cocoa over the cream.
• Refrigerate the tart until firm before serving.
• NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.

COFFEE TART

Steps:

• Preheat oven to 350 degrees.
• Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
• Stir in 1/3 cup melted butter.
• Press into a 10 inch tart pan and bake at 350 for 10 minutes.
• Cool completely on a wire rack.
• Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
• Stir constantly until smooth.
• Beat egg yolks until thick and pale.
• Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
• Remove from heat. (Mixture will be thick).
• Spread 2/3 chocolate mixture into crust.
• Cool remaining chocolate mixture 30 minutes.
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
• Spread over chocolate layer on tart.
• Cover and chill 2 hours or until firm.

COFFEE-TOFFEE ICE CREAM TART

Steps:

• Make crust and filling:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
• Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
• Make topping:
• Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
• Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
• Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

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.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.