Tarta de café

Layers of coffee-soaked biscuits and smooth cream. The texture is meltingly soft, almost cloud-like, with the coffee's bitterness perfectly balancing the sweetness.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 537
• Protein: 14 g
• Carbs: 69 g
• Fat: 21 g

Ingredients

• 33.3 g Ground coffee ( strong brewed )
• 333.3 ml Whole milk ( liquid )
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar ( powdered )
• 26.7 g Corn starch ( sifted )
• 33.3 g Minimum butter sweet ( in small pieces )
• 133.3 g Classic crispbread ( whole )
• 0.7 tsp Vanilla extract ( liquid )
• 133.3 g Maria biscuits

Instructions

1. Preparation of the soaking coffee

   Prepare a very strong coffee with the ground coffee and 300ml of water. Let it cool in a shallow dish. The aroma should be powerful.

2. Making the coffee pastry cream

   Whisk the egg yolks with the sugar until pale. Stir in the cornstarch. Pour in the hot milk infused with a splash of coffee and vanilla. Thicken over low heat until the cream coats the spoon.

3. Smoothing with butter

   Off the heat, add the butter in small pieces. Whisk vigorously to obtain a shiny and silky texture.

4. Layering

   Quickly dip the Maria biscuits in the lukewarm coffee: they should be moist but hold their shape. Line the bottom of a dish, cover with a layer of cream, and repeat the process.

5. Chilling

   Smooth the surface. Let it rest in the refrigerator for at least 4 hours. The cake will set and the flavors will balance out.

Chef's tips

• Do not soak the biscuits too long, a quick dip is enough so they don't turn into mush.
• The cream is ready when it coats the back of the spoon and a line drawn with your finger stays clear.

Storage

Store in the refrigerator in its dish, covered with film, for up to 48 hours.