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Tartelletta al caffè

Coffee & chocolate tart

A coffee cream filling in delicious shortcrust pastry

Imagine a table laden with delicious pastry tartlets, filled with a rich coffee and chocolate cream, decorated just the way you like. These easy-to-make treats will delight your eyes and your palate.


For the shortcrust pastry

Place the eggs and yolks in a tall, narrow container, pour in the oil in a slow trickle and blend it all together with a hand blender. Tip the mixture into a food processor and add the flour and sugar, followed by the lemon zest and vanillin powder. Mix the ingredients until you have a smooth dough. Leave the dough to rest in the fridge for around one hour. Grease the moulds and line them with the dough, using around 30‒50g (1-1.7oz) per portion. Cook in a conventional oven at 180°C (356°F) for 10/12 minutes. Leave the pastry cases to cool before adding the cream.




The coffee and meringue creams will be blended together. Read below to find out how to prepare each of them.

For the coffee cream

Start by making the coffee and chopping the chocolate. Beat the eggs, yolks and sugar together in a bowl, then add the cornstarch. Don't forget this basic rule: mix slowly by hand.

Heat some water in a large pan. Once it has come to the boil, pour the egg mixture into the water and cook for around 2 minutes. This will produce a thick mixture. Add the coffee you prepared earlier, remove from the heat and add the chopped chocolate, mixing well with a whisk or hand blender until the chocolate has melted completely. Leave the cream to cool in the fridge.


For the meringue cream

Place the ingredients in a bowl and whip until the mixture is thick and foamy. This phase can take up to 5 minutes. Once the cream has cooled, add around 50g (1.7oz) of meringue cream for every 150g (5.2oz) of cream and mix thoroughly.

10 servings

  • For the shortcrust pastry:
  • 300g plain flour
  • 100g sugar
  • 100g olive oil
  • 1 egg
  • 40g egg yolks
  • 6g yeast
  • Vanillin powder
  • Salt
  • Zest of half a lemon
  • For the coffee cream:
  • 200ml water
  • 300ml brewed coffee
  • 2 eggs
  • 20g egg yolks
  • 50g sugar
  • 40g cornstarch
  • 75g chocolate
  • For the meringue cream
  • 60g egg whites
  • 120g sugar
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