Almond & Coffee Tartlets PASTRY:
1 cup all-purpose flour
1/3 cup ground almonds
1/4 cup butter,
plus 2 tablespoons (additional) butter, softened
1 tablespoon superfine sugar,
plus 2 teaspoons (additional) superfine sugar
1 egg yolk
1 tablespoon cold water FILLING:
2 egg yolks
1 pinch of salt
2 teaspoons superfine sugar
3/4 cup almond oil
1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water
1 teaspoon brandy TO DECORATE:
3 teaspoons sliced almonds, toasted
2 oz semisweet chocolate, melted
To make pastry: sift flour onto a work surface. Mix in ground almonds. Make a well in center and add butter, superfine sugar, egg yolk and 3 teaspoons cold water. Using fingertips of one hand, pinch ingredients together until well blended. Gradually draw in flour and ground almonds until mixture forms a smooth, pliable dough. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 375F (190C).
On a lightly floured surface, roll out pastry thinly and use to line 12 tartlet pans; prick bases. Press a square of foil firmly into each tartlet. Bake in the oven for 10 minutes. Remove foil and bake for a further 10 minutes or until pastry is golden and firm to the touch. Transfer to a wire rack to cool.
To make filling: in a bowl, whisk together egg yolks, salt and sugar. Gradually drip in oil, beating constantly. As mixture thickens, add coffee and brandy. Divide mixture between tartlet cases. Sprinkle with almonds and drizzle chocolate on top.
Makes 12 .
Variation: Replace almonds with chocolate curls or fruit such as blackberries, raspberries or cherries. Nutrition
Calories: 742
Protein: 4 g
Carbohydrates: 12 g
Sodium: 155 mg
Saturated Fat: 16 g
Fiber: 1 g
Vitamin A: 132 IU
Thiamine: 36 mg
Riboflavin: 151 mg
Niacin: 0 mg
Vitamin B6: 20 mg
Vitamin B12: 0 mcg
Calcium: 63 mg
Iron: 1 mg
Magnesium: 47 mg
Potassium: 147 mg
Zinc: 0 mg
Fat: 77 g
Cholesterol: 40 mg
Vitamin C: 0 mg © 1996 SoftKey Multimedia Inc.
|
Almond & Coffee Tartlets
