John Myers
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Irish Coffee Tart
The perfect irish coffee tart recipe with a picture and simple step-by-step instructions.
dough
- 150 g Flour
- 50 g Sugar
- 1 Egg
- 80 g Butter
- 1 tbsp Lime zest
- 1 pinch Salt
molding
- 100 ml Milk
- 200 ml Cream
- 4 tbsp Espresso beans
- 3 tbsp Raw cane sugar
- 2 Eggs
- 2 cl Whiskey
- 1 tbsp Strength
- Muscovado sugar
The day before
- Put the cream and milk together with the espresso beans in a saucepan, bring to the boil once, then remove from the stove, put the lid on and let it steep overnight.
dough
- Put the flour and sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, add the lime zest and the butter in small flakes around the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator.
molding
- Now pass the milk-cream mixture soaked through overnight through a sieve. Add the starch, sugar, eggs and whiskey and stir everything very well, using a mixer if necessary.
Assembly and finish
- Preheat the oven to 200 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course, now cut the dough all around with a seam allowance of 1 cm.
- Turn the mold over together with the dough, the dough will then slide into the mold by itself. Now prick the dough base with a fork and sprinkle some muscovado sugar on the base and then pour the topping over it.
- Bake in the middle of the oven for about 35 – 45 minutes.
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