These small tarts infinitely coffee are a little special for me, to tell you everything I do not like coffee. But it wouldn't be fair to deprive you of coffee recipes, so I took a minimal risk in trying this recipe by Pierre Hermé. You tell me if you liked it, because I'm not going to lie to you by telling you that this recipe is incredible when I don't like it...

That said, I chose this recipe for the different textures that make it up, in the same way as the infinitely vanilla pie that I love! It is composed of a sweet paste, a coffee ganache, a biscuit spoon soaked with a coffee syrup and a coffee whipped cream.

This is a recipe for 10 tarts, but you can also make a tart in a circle of about 26 cm with these quantities.

Ingredients :

Sweet dough.:

150 g butter
95 g icing sugar
30 g almond powder
1 egg
2 pinches salt
250 flour (preferably type 55)
Whipped cream with coffee:
1 sheet gelatin (1.5 g)
250 g liquid cream
8 g powdered sugar
17 g ground coffee

The spoon biscuit :

60 g egg whites
40 g caster sugar
35 g egg yolks
20 g flour
20 g starch

The coffee ganache...

195 g white chocolate (preferably ivory couverture)
140 g liquid cream
15 g ground coffee

The coffee soaking syrup :

20 g water
20 g sugar
30 g espresso (or any other strong coffee)

Preparation :

In a concern of optimization and for a good progress of the recipe I advise you to prepare the dough at D-2. Bake the tart shells and prepare the coffee cream (which will be used to make the whipped cream) as well as the biscuit spoon the day before. The day D you will have to prepare the ganache and syrup to finally finish by the assembly.

Sweet dough.:

Start by making the sweet dough. For this recipe you need half the dough, shape your 10 tarts and place the rest in the freezer for a future pie. If you don't have enough circles, just make a first batch and start over.
In the bowl of your robot with the sheet (or by hand, it works very well too), mix the butter until it is soft. Add the icing sugar, almond powder, salt and egg. Mix until your dough is homogeneous.
Add the flour and mix again and place it in a food wrap. Crush it with your hand to form a disc.
Let your sweet dough rest in the refrigerator for an hour.
Flour your work surface and roll out your dough.
Place your circle on the dough and cut a 3 cm wider circle of dough all around your circle. Place it in your circle and repeat for the other tarts.
Drop your tarts, to do this take the edge of the dough that protrudes from the circle and slide it while pressing with the fingers of your other hand so that it is firmly stuck against the edge of the circle.
Cut the excess dough by sliding the blade of your knife against your circle and place your tarts back in the fridge for 1 hour.
Preheat your oven to 170°C rotary heat, prick your tart shells with a fork to prevent air bubbles from forming and bake for 15 minutes.

Whipped cream with coffee :

Put the gelatin to soften in a large bowl of cold water.
Bring the cream to a boil and add the coffee. Filter immediately.
Add the drained gelatine and sugar. Mix with a whisk.
Place a film in contact with the cream and store it in the refrigerator for 24 hours.

The spoon biscuit :

Preheat your oven to 200°C rotary heat.
Sift flour and starch together.
Whisk the egg whites with a mixer or electric whisk, adding the sugar little by little.
When they are firm and form a bird's beak: add the yolks and mix quickly at slow speed (your whip should make 2 or 3 turns, no more so as not to make the whites fall back).
Incorporate the starch and flour using a maryse, turning from outside to inside. Stop mixing as soon as the mixture is homogeneous.
Using a pocket and a 7 or 8 mm socket, make small discs 7 cm in diameter.
Bake immediately for 10 minutes. Let them cool and then peel them off. Set aside on a rack (it doesn't matter if they dry).

The coffee ganache...

Melt the chocolate in a bain-marie (coarsely, even if there are still a few pieces that have not melted).
Bring the cream to a boil and add the ground coffee. Filter immediately.
Pour the cream 3 times over the chocolate, mixing with a maryse. Keep this ganache aside, do not place it in the refrigerator.

The coffee soaking syrup :

Bring the water and sugar to a boil, add your espresso and mix.

Assembly :

Top the tart bases with half the ganache.
Soak the biscuits spoon with the coffee syrup and put them on the ganache.
Cover with the second half of ganache and refrigerate for 1 hour (to allow the ganache to solidify a little).
Using a whisk or electric whisk, whisk up the coffee cream prepared the day before. It takes a long time to go up in whipped cream but watch it, it must certainly not become granular.
Pour the coffee whipped cream into a pocket provided with a smooth socket (7 or 8 mm) and pocket small balls to cover your tarts. For the decoration you can either leave like that, deposit some chocolate coffee beans or chocolate chips, etc.. Made according to your desires, personally I opted for some chocolate ganache points that I had on hand.
Keep your tarts infinitely coffee in the refrigerator and take them out 15 minutes before serving. If you have too much you can freeze them in a box.

Tips and Advice to remember :

The dough should be worked as little as possible once the flour has been incorporated to prevent it from becoming too crumbly. Use a flour type 55 preferably, being less rich in gluten it also limits the retractation of the dough.
The most complicated part of this recipe is to filter the ground coffee if you do not have Chinese or very fine strainer. I tried with a coffee filter, without success (probably because the cream is too thick). So I put it first in my colander, then in a tea ball... But it's a bit tedious since it has to be emptied several times. That said, she filtered the rest of the coffee perfectly.
Respect the break times in the refrigerator, it is essential to succeed the recipe. If your coffee cream is not at 4°C you can never whip it up, hence the importance of leaving it 24 hours in the refrigerator.
Remember to sift the flour and starch together for the biscuit spoon, this will avoid you possible lumps of starch.

http://empreintesucree.fr/tartelettes-infiniment-cafe/