Delicious small coffee tarts to accompany with a cappuccino at the end of a meal or dinner. I love this dessert; it is delicious and the coffee gives it a sensational touch.
Prepare a 26 cm diameter baking dish, greased and floured.
Place the flour, salt, sugar, and almonds in a food processor, process, and gradually add the cold butter cut into cubes.
Then add the egg and finally the amaretto liqueur, process until a homogeneous dough ball forms.
Remove from the food processor, refrigerate for 2 hours.
Roll out the dough with a rolling pin to the desired size of the mold, bake until it takes on a toasted color for about 10 minutes at 180° C.
Bring to a boil in a small pot the cream along with the cinnamon, sugar, zest, and coffee. Once it reaches a boil, remove and cover with plastic wrap. When it reaches room temperature, incorporate the hydrated and dissolved gelatin and the chocolate chips.
Pour the filling over the dough and refrigerate for 2 hours covered. Remove, cut into portions, and serve with ice cream and coffee syrup.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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