Mixture:
1/3 cup plus 1 tablespoon of all-purpose flour
1/2 cup plus 2 tablespoons of unsalted butter or margarine
1 1/2 cups plus 3 tablespoons of cake flour
2 large egg yolks
Recheio:
4 large egg yolks
1/2 cup of granulated sugar
a pinch of salt
2 tablespoons of cornstarch
1 cup of milk
3/4 cup plus 2 tablespoons of unsalted butter or margarine
1 tablespoon of melted chocolate
2 tablespoons of boiling water
1 tablespoon of orange liqueur
1 tablespoon of coffee extract
2 tablespoons of coffee liqueur
3 tablespoons of brandy
Mixture:
1/3 cup plus 1 tablespoon of all-purpose flour
1/2 cup plus 2 tablespoons of unsalted butter or margarine
1 1/2 cups plus 3 tablespoons of cake flour
2 large egg yolks
Recheio:
4 large egg yolks
1/2 cup of granulated sugar
a pinch of salt
2 tablespoons of cornstarch
1 cup of milk
3/4 cup plus 2 tablespoons of unsalted butter or margarine
1 tablespoon of melted chocolate
2 tablespoons of boiling water
1 tablespoon of orange liqueur
1 tablespoon of coffee extract
2 tablespoons of coffee liqueur
3 tablespoons of brandy
Mix all ingredients together until a smooth dough forms
Butter small tartlet molds and bake in a preheated oven at 180°C for about 20 minutes or until lightly browned
Allow to cool, then remove from molds
For the filling: mix egg yolks with granulated sugar, salt, cornstarch, and a little milk
In a medium saucepan, warm the remaining milk over low heat
Pour the hot milk into the egg yolk mixture, whisking constantly until thickened
Allow to cool, then whisk occasionally as it cools
Beat butter or margarine until light and fluffy, then gradually add the cooled filling
Divide the cream into three portions
In the first portion, add melted chocolate dissolved in 1 tablespoon of hot water and orange liqueur
Mix well
Dissolve coffee in 1 tablespoon of hot water, then add coffee liqueur and mix with the second portion
Mix the third portion with brandy
Fill each tartlet shell to about one-third full with each type of cream, then decorate as desired
Yield: approximately 46 tartlets.
