Coffee Tart

Preparation

Step 1: Make the shortcrust pastry

In a bowl, mix the flour and powdered sugar. Add the butter cut into small cubes and rub with your fingertips until the mixture resembles coarse sand. Add the beaten egg and gather the dough without kneading. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour. This step is crucial to prevent the dough from shrinking during baking.

Step 2: Bake the tart shell

Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to a thickness of 3 mm (⅛ inch). Line the buttered tart pan and prick the bottom with a fork. Cover with parchment paper and baking weights or dried beans. Blind bake for 15 minutes, remove the paper and weights, then bake for another 10 minutes until golden brown. Let cool completely.

Step 3: Prepare the coffee cream

In a saucepan, heat the milk with the espresso coffee until just simmering. Meanwhile, whisk the egg yolks with the sugar until pale. Add the cornstarch and mix well. Pour the hot coffee milk in a thin stream over the egg-sugar mixture while whisking. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3 minutes after it comes back to a boil).

Step 4: Assembly

Pour the coffee pastry cream onto the cooled tart shell and smooth the surface with a spatula. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours. The cream should be firm and fully set.

Step 5: Finishing

When ready to serve, whip the well-chilled heavy cream into firm peaks (unsweetened). Using a piping bag fitted with a star nozzle, pipe rosettes of whipped cream around the edge of the tart. Lightly dust with cocoa powder and arrange a few chocolate coffee beans in the center for an elegant presentation. Serve well chilled in generous slices.