Puff Pastry Tartlets with Coffee Cream
- ½ package
Puff pastry dough (225 grams) (approximately 8 ounces)
Ramekins (around 12 cm) (approximately 5 inches)
Parchment paper (for blind baking)
Dried pea (for blind baking)
Thaw puff pastry.
Roll out puff pastry on a lightly floured surface, cut out 4 circles slightly larger than the tart pans and use to line the greased tart pans. Line with parchment paper and fill with dried peas. Bake in a preheated oven (220°C) (approximately 425°F) for about 20 minutes, until golden brown. Let cool slightly then remove the peas and parchment paper and let cool completely.
For the coffee cream: Soak the gelatin in cold water. Cut the vanilla bean pod in half lengthwise. Bring the coffee and split vanilla bean pod to a boil, reduce heat to low and remove the vanilla bean.
Whip the egg yolks with the sugar and 4 tablespoons coffee. Gradually mix in the remaining coffee then return everything to the saucepan. Continue beating until the mixture thickens but do not boil! Add the gelatin and stir until melted. Remove from the heat and let cool. Fold in the whipped cream then spread over the puff pastry. Let chill in the refrigerator for at least 2 hours. Serve garnished with roasted coffee beans, if desired.