Ingrédients
Pie Crust
– 75 g sugar
– 2 egg yolks
– 135 g flour
– 15 g bitter cocoa powder
– 90 g butter
Coffe Mascarpone Mousse
– 375 g mascarpone
– 3 eggs
– 75 g sugar
– 3 teaspoons coffee extract
– 1.5 tablespoons bitter cocoa
– 4.5 g gelatin leaves
Directions
6 servings
- For the pie crust, pour the sugar and yolk into a bowl. Whisk until frothy.
- Stir in the flour and cocoa in one go. Mix with your fingers as you sand the dough.
- Add the butter, cut into small pieces, and knead with your fingers while sanding.
- Gather the dough into a roughly homogeneous ball. Don’t overwork it, as you’ll need to work it again after it has been in the fridge.
- Cover the dough and leave to rest in the fridge for 30 minutes.
- Cut the dough into 4 pieces and roll out into circles larger than your molds. Remember to flour the dough regularly. Knead it a little before rolling it out to make it more homogenous and easier to work with.
- Add the mascarpone and coffee, then whisk for 2-3 minutes.
- Squeeze out the gelatin and melt it in 2 tablespoons of water over very low heat. Add it to the mascarpone cream.
- Whip the egg whites with the cocoa powder. Gently fold into the mascarpone cream.
- Leave to set in the fridge for 1 to 2 hours.
- Fill a piping bag with the mousse and pipe onto the tart shells.
- Set aside in the fridge.
Wine
Suggestions
CÔTÉ MAS
Brut Rosé NVS Crémant de Limoux
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