Coffee Short Crust

Very similar to classic shortcrust pastry but with an intense note of coffee, ideal for strong flavoured tarts with sweet creams and dried fruit.

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See also: Pan Focaccia

Ingredients for about 500g

• Flour 300g
• Butter 140g
• Icing sugar 110g
• Egg 1
• Yolk 1
• Ground coffee 15g (classic mocha)
• Bitter cocoa 5g (one tablespoon)

Procedure:

Cut 140g of butter into cubes at room temperature and work it with 110g of icing sugar.

Add one egg and one yolk, 300g of sieved flour, 15g of classic mocha coffee and 5g of bitter cocoa (about one tablespoon).
Knead until you get a compact dough, if necessary, wet with 2 tablespoons of water to compact the dough.

Let the shortcrust pastry rest, at least one hour, wrapped in cling film or in an airtight container in the fridge.
After the resting time, on a clean and lightly floured pastry board or surface, roll out and shape the shortcrust pastry with a rolling pin.