Chocolate Coffee Tartlet

Preheat oven to 200°C (approximately 400°F).

For the dough: Pile flour onto a work surface, mix with salt and sugar and make a well in the center of the flour. Cut cold butter into small pieces and distribute around flour, add egg in the well with about 2-3 tablespoons cold water and mix all ingredients by chopping with the knife, so that small crumbles develop. Rapidly knead by hand into a dough, form it into a ball, cover in plastic wrap and cool for about 30 minutes.

Roll out dough large enough to cover an oval tart pan about 8x12 cm (approximately 3x5 inches), cover with parchment paper and spread dried beans out. Blind bake in preheated oven until golden brown 20-25 minutes, remove from oven, remove legumes and parchment paper and let cool.

For the filling: Coarsely chop the chocolate and melt together with rum and espresso in a bowl over a pot of hot (not boiling) water. Remove from heat. Separate eggs, beat egg yolks with vanilla sugar until fluffy and sugar has dissolved. Whip the cream. Whip egg whites with sugar until stiff. Add egg yolk mixture to chocolate and stir with a whisk. put whipped cream on top of chocolate mixture and fold gently with a whisk. Fold egg whites into cream filling and pour into tartlets. Cover and let rest at least 3 hours in refrigerator.

For decorating: For the caramel, place sugar in a pot while stirring with 100 ml (approximately 3 1/3 ounces) of water and instant coffee powder and caramelize until golden brown. Allow to cool a little and carefully pour in cream (be careful of splashes), leave to dissolve and simmer, adding some water if needed. Allow to cool, stirring occasionally (if caramel is too firm, stir in a little water).