A superb, rich creamy tart based on the famous Italian recipe. It is perfect as a dessert or for a special afternoon tea.
1 ½ cup flour
1 large egg yolk
2 tbsps powdered sugar
100 grams butter (1 stick)
2 tbsps Goody Velor Milk Powder
Sprinkle of salt
For the cake:
½ cup flour
½ cup powdered sugar
5 tbsps butter, at room temperature
½ tsp vanilla
For the sweetened coffee:
2 tsps Goody Cofique Instant Coffee
2 tbsps Sugar
1 cup warm water
1 box Goody Top Whip
4 tsps Cocoa powder
1 can Goody Peach slices or some Strawberries
- Using Kenwood kitchen machine, combine the flour, sugar, salt and butter. Mix until flour mixture resembles coarse crumbs. Add the egg yolk, vanilla, and ice water. Mix until dough forms.
- Spread the dough in tart tins. Refrigerate for 1-2 hours, and then bake at 180°C for 20 minutes.
- For the cake: Using Kenwood kitchen machine whip eggs and sugar until creamy. Add the warm butter and sprinkle the flour gradually. Mix gently then place batter in a rectangle shaped baking tray. Bake for 15 minutes at 180°C. Cut baked cake into circles (smaller in size than the tarts). Place cake on top of tarts.
- Dissolve coffee and sugar in warm water and pour over the tart.Cover tart with cream and sprinkle cocoa powder on top. Add the peach or strawberry slices for decoration.