Coffee cream tartlets

Ingredients for 1 servings:

• 250 g flour
• 1 pinch of salt
• 150 g sugar
• 125 g butter
• 4 eggs
• 1 tbsp instant coffee powder
• 2 tsp cocoa powder
• 300 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

not too sweet pastries

Mix the flour, salt, and 100g of sugar. Add the butter in small pieces and knead everything into a dough. Add 1 egg and quickly knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for 1 hour to make it easier to handle and prevent it from sticking. Dissolve the instant coffee in 1 tablespoon of water. Divide the chilled dough into 5 portions and place them in 5 greased tartlet molds. Spread over the base and raise the edges. Prick several times with a fork. Chill. Meanwhile, preheat the oven to 200°C (top/bottom heat) or 175°C (fan). Whisk together the remaining eggs, 50g of sugar, coffee, and 1 tablespoon of cocoa powder. Whisk the cream until stiff peaks form and fold in. Pour the coffee cream into the molds and bake for about 20-25 minutes. Let cool and dust with the remaining cocoa powder.