Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender. Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour. Butter the moulds and spread the pastry, using about 30-50 g of dough per serving. Put in a conventional oven at 180°C for 10-12 minutes and once the tartlets are baked, let them cool.
THE CAKE BOTTOM
Crumble the biscuits into a bowl and combine the sugar and coffee powder with the biscuits.
Melt the butter completely.
Pour the melted butter over the mixture and mix until a uniform mixture is obtained.
THE CREAM
In a bowl, mix the mascarpone, the cream cheese and the icing sugar.
Soften the gelatin sheets in cold water and melt the gelatine in the hot coffee.
Add the coffee to the cream and mix until a smooth and uniform mixture is obtained.
Place a layer of biscuit dough about half a centimetre thick on the bottom of a single-portion mould and let it cool in the fridge for 30 minutes.
Pour the coffee cream on the biscuit base, up to about a centimetre from the edge.
Let it cool in the fridge for 30 minutes.
Pour a layer of gelatine half a centimetre thick over the cake and leave it in the fridge for 6 hours.
Assemble it in the serving dish and decorate with blended honey jelly and coffee powder.
The ideal coffee for this recipe
Qualità Oro
Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. The selection of the best Arabica beans creates an unmistakable Central American flavour of fruity notes blended with sweet Brazilian aromas.
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