Coffee Brake with a Tartelette
The idea for this Sunday baking was born at the time when I was considering how to do my photography homework, which subject was “Coffee”.
Since the day has become shorter and sun set is earlier, I am struggling for light during my shooting sessions. Usually,the stuff published in the blog is cooked on Saturday during the day, and most often till the time, when I am ready to take a picture, the sun has already go down. The artificial light at home is not suitable, or may be I am not so good to take advantage of it, but my pictures always become either too dark or too noisy.
Because of this I invited a fellow photographer to help me with the pictures and decide where and what kind of light I could use.
Fortunately, I have plenty of sun this Saturday, tartelettes were baked very fast, I repeat fast and stress on easy, and till the time my friend came, I had already made a couple of good pictures. I left the rest to him.
Eventually, it turned out that one additional flash, targeted up to the ceiling, to spread the light, will do a great job for the days when I am late with my cooking. And it is better to shoot pictures in RAW format rather than in JPEG, because after that will be easier to bring the necessary corrections.
If this is read by someone who a little bid understands photography, most probably this person will fall over laughing, but could not be otherwise – these are part of the hardships of a novice photographic life and I have to share them with the fellows in my miserable situation.
So far so good with the lessons in photography, I will step into my waters now, namely a little background for coffee and tartelettes.
As you all have already guessed, these are the sweet butter baskets filled with cream, chocolates, nuts and fruits. I filled mine with custard - hazelnut coffee cream.
If you don’t want to deal too much with them, once you baked the tart base, you can fill it with the precooked vanilla cream and garnish with fresh fruits on the top – they will look like as if you have taken them from the bakery.
For those of you, who still want to experiment the recipe is:
Recipe is adopted from "Invitation for Coffee" book
Preparation Time: 1 hour
Cooking time: 30 min
Serves: 10 small tartelettes
For the crust:
- 300 gr flour
- 60 gr powder sugar
- pinch of salt
- 160 gr soft butter
- 4 egg yolks
For the filling:
- 200gr sugar
- 1 espresso 60ml
- 60 gr soft butter
- 50 gr brown sugar
- 3 eggs
- vanilla extract
- 200 gr hazelnuts
In a bowl mix flour, sugar and salt. Add butter, slightly softened and cut into cubes and grind the mixture with hands until it turns to crumbs. Add beaten yolks and knead until forming soft dough. Leave the dough in the refrigerator for about 20 minutes. Then roll it on a baking sheet to a circle with the same diameter as the size of the baking form.
If you use a small tart forms, cut the crust with a glass to smaller circles, so as to fit the forms. The thickness of the crust is about 5mm. Transfer the crust to the pre-oiled forms. Make a few holes with a fork, place baking paper on the top of each form and fill it with beans so as not to rise the dough. Bake for 10-12 minutes in a preheated to 190 degrees oven. When done, remove the beans and baking sheet, and transfer tart crust to another baking tin to cool down.
Pour the sugar for the filling into 200 ml of water and put to simmer. Add the coffee and leave to boil until thickened. When done leave it to cool down.
Cream butter with the brown sugar and incorporate the eggs and vanilla extract. Add the mixture with to the coffee sugar syrup. Mix well.
Arrange hazelnuts over the tart crusts and pour a little bit of the mixture.
Bake for 15-20 minutes in a preheated to 160 degrees oven.
Serve with coffee and share with friends,
dairy » butter
flours » all purpose
nuts » hazelnuts
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