cappuccino tart

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Meanwhile prepare the mascarpone cream:
15x20 to 17x23 20x25 tarte I used the only pan wavy I had of 15x20 cm but I advanced and pastry cream, according to my calculations I recommend a larger baking pan type of 17x23 or 20x25
For the pastry with chocolate
140 140g 140g butter
100 100 100 g sugar
1 1 1 egg
200 200 200 g flour
50 50 50 g almond flour
1 1 1 teaspoon vanilla extract
10 10 10 g cocoa powder
250 250g 250g mascarpone
1 1 50 teaspoon of instant coffee in 50 ml of water
2 2 2 teaspoons sugar
to water and pour it on the coffee and sugar, mix well and allow to cool completely.
Working with an electric whisk the mascarpone and merge gradually coffee.
With the help of a spoon spread the cream over the tarte and equalize. Store in refrigerator.
Prepare the ganache coffee
250 250 64% g chocolate 64%
200 200 to ml cream to the ganache
150 150 to ml of cream to whipped
1 1 1 teaspoon freeze-dried coffee
Cut the knife cold chocolate fridge into small pieces and place in a large bowl and store in the fridge yet.
Fill a pastry bag and decorate the tarte with the ganache.
to refrigerated until ready to serve.
Message privé: e

prendere un whisky alle 9 di mattina fa brutto.

Io andrei con il whisky comunque. Provato il limoncello? :-)))