Ingredients:

  • 225g (8 oz) all-purpose flour, plus extra for dusting
  • 110g (½ cup) unsalted butter, cold and cubed
  • 50g (¼ cup) granulated sugar
  • 1 large egg yolk
  • 2-3 tbsp ice water
  • 200ml (¾ cup + 2 tbsp) heavy cream
  • 100g (½ cup) granulated sugar
  • 2 large egg yolks
  • 50ml (3 tbsp + 1 tsp) strong brewed espresso, cooled
  • 25ml (1 tbsp + 2 tsp) vodka
  • 1 tbsp coffee liqueur (e.g., Kahlúa)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Cocoa powder, for dusting
  • Optional: Coffee beans

Instructions:

  1. Combine flour and sugar in a food processor (or bowl). Add cold butter and pulse (or rub in with fingertips) until mixture resembles breadcrumbs. Mix egg yolk and ice water. Gradually add to the flour mixture until a dough forms. Wrap dough and chill for at least 1 hour.
  2. Preheat oven to 350°F (175°C). Roll out the chilled pastry on a lightly floured surface. Cut out circles slightly larger than the tart tins. Gently press pastry into the tins. Prick the bases with a fork. Bake 'blind' (with baking beans or rice) for 15 minutes. Remove beans and bake for another 5-10 minutes, or until golden brown. Let cool completely.
  3. In a saucepan, combine heavy cream and sugar. Heat over medium heat, stirring until sugar dissolves. In a separate bowl, whisk egg yolks until light and frothy. Temper the egg yolks by slowly drizzling in a small amount of the hot cream mixture while whisking constantly. Pour the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not boil! Remove from heat and stir in espresso, vodka, coffee liqueur, vanilla extract, and salt. Let cool slightly.
  4. Pour or pipe the filling into the cooled tart shells.
  5. Refrigerate the tarts for at least 2 hours, or until the filling is set. Dust with cocoa powder just before serving. Garnish with coffee beans, if desired.