Cappuccino Tart Recipes

CAPPUCCINO TARTS

Steps:

• In a small bowl, beat together eggs, coffee liqueur, and sugar.
• In a small saucepan, combine milk and coffee granules; heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each tart with a little cinnamon.
• Bake at 350 degrees F (175 degrees) for 20 to 25 minutes, or until filling is set and tart shells are golden brown. Cool before serving.

CAPPUCCINO TART

Steps:

• To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor. Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
• Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
• Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan. Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.
• Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights. Bake for 10 to 12 minutes, just to set the crust. Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.
• Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
• In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes. Remove the top pan from the heat and set aside to cool.
• Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
• Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.
• To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

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