MENU Magazine Inspiring Cooking Coffee Tartlet Personal Area Account Orders Wish list Promotions Your coffee machines Exit What are you looking for? Coffee Coffee Machines Accessories Business Lavazza World Sustainability About Us Contacts Change country Hello [USER_FIRSTNAME], what are you looking for? Start writing Coffee Ground Capsules Coffee Machines Coffee SHARE Coffee Tartlet DIFFICULTY 3H Ingredients FOR THE PASTRY 300 g flour type 00 100 g sugar 100 g olive oil 1 egg 40 g egg yolks 6 g yeast vanillin salt rind of half a lemon FOR THE CREAM 200 ml water 300 ml extracted coffee 2 eggs 1 egg yolk 50 g sugar 40 g cornflour 75 g chocolate FOR THE MERINGUE 60 g egg whites 120 g sugar Preparation Method FOR THE SHORTCRUST PASTRY Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender. Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour. Butter the moulds and spread the pastry, using about 30/50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool. FOR THE CREAM Prepare the coffee and break up the chocolate. Then take a bowl and whisk the eggs, the egg yolks and the sugar, then add the cornflour. In a large saucepan, put the water on the hob and bring to a boil, then pour the mixture of the eggs into the water and cook for about 2 minutes in order to obtain a dense dough. Add the previously prepared coffee, turn off the hob and add the broken chocolate. Mix with a whisk or a hand blender until the chocolate melts completely and at that point, let it cool. FOR THE MERINGUE Put 60 g of egg whites and 120 g of sugar in a bowl and whisk until the mixture becomes dense and fluffy. You'll know it is ready when the mixture stays well attached to the bottom of the bowl when you turn it upside down. FOR THE FILLING Once the cream has cooled, add about 50 g of meringue to every 150 g of cream and stir until you get a homogeneous mixture. Presentation Sprinkle the pastry with icing sugar, fill it with the cream and decorate with the berries. The ideal coffee for this recipe Qualità Rossa Full-bodied flavour A unique blend of Robusta and Arabica beans featuring an aromatic, smooth, well-rounded flavour. A versatile coffee, great with or without milk. FIND OUT MORE Some suggestions for dinner tonight: let these recipes inspire you! MAGAZINE 1H Coffee and fontina cheese risotto with coffee and cinnamon figs DIFFICULTY PREPARE IT NOW MAGAZINE 15m Panettone with Coffee Zabaglione DIFFICULTY PREPARE IT NOW MAGAZINE 15m Pumpkin and Robiola Risotto with Sausage Skewers in Coffee DIFFICULTY PREPARE IT NOW MAGAZINE 3H Coffee Tartlet DIFFICULTY PREPARE IT NOW MAGAZINE 10H Kamut® Khorasan wheat bread with coffee DIFFICULTY PREPARE IT NOW MAGAZINE 10H Tuna salad DIFFICULTY PREPARE IT NOW MAGAZINE 15m Coffee Granita with ricotta cream DIFFICULTY PREPARE IT NOW MAGAZINE 1H 1m Donut DIFFICULTY PREPARE IT NOW MAGAZINE 10g Coffee liqueur DIFFICULTY PREPARE IT NOW MAGAZINE 1H 50m Lemon and coffee cake DIFFICULTY PREPARE IT NOW SUSTAINABILITY Our commitment The Foundation Sustainability Report ABOUT US Work With Us Become a supplier Company Nuvola Training Center Innovation Centre Media Centre HELP Contacts LEGAL NOTES Terms of use Privacy Policy Cookie Policy Company Info © 2017 LUIGI LAVAZZA SPA, All rights reserved - VAT no. 00470550013 BUSINESS REGISTRY no. 257143, share capital €25 million paid in full