Finally posting my tart recipe! I submitted this to our department cookbook competition and won. Yay! I became so obsessed with the tiktok craze dalgona coffee and had to experiment putting it into desserts. I'm still making dalgona coffee at work!
Dalgona Coffee Custard Meringue Tart
makes one 8-9" tartShortbread base
1 cup flour
1/8 tsp salt
1/3 cup powdered sugar
2 tsp finely ground instant coffee
1 stick (1/2 cup) cold unsalted butter, cut into small cubes
Coffee Custard + Meringue
1/2 cup sugar
3 tbsp flour
2/3 cup half and half
2 tsp instant coffee or espresso
2/3 cup brewed strong coffee
2 egg yolks, lightly beaten
3 tbsp butter, in cubes
1 tsp vanilla extract
2 egg whites
pinch of salt
1/4 tsp cream of tartar
4 tbsp granulated sugar
Dalgona coffee whip
2 tbsp instant coffee
2 tbsp granulated sugar
2 tbsp hot water
- Shortbread crust:
- Butter 8-9" tart pan. In a large food processor, pulse together flour, instant coffee, salt and powdered sugar to mix.
- Scatter cold butter and pulse continuously until dough comes together into large clumps. The mixture does became very loose and sandy before dough starts to clump together
- Dump dough clumps into your tart pan and using your fingertips, press dough up the sides of the pan thinly (especially in corners where it tends to get thick) and spread to cover the bottom too. Use the back of your spoon to smooth the surface
- Using a fork, pierce bottom of the crust several times. Cover and place in freezer for 15 mins or in the fridge overnight to chill
- Preheat oven to 425F and bake crust for 10-12 minutes or until slightly golden brown. Allow to cool completely
- Coffee Custard + meringue:
- Preheat oven to 375F. In a medium saucepan on medium heat, mix together sugar, flour, salt, instant coffee and stir in half/half and hot coffee. Cook until slightly thickened while whisking constantly (about 3-5mins)
- In a small bowl with the egg yolks, add a few tbsps of the hot coffee mixture to temper the eggs and quickly stir to prevent curdling/cooking. Then add the egg yolks to the saucepan and cook for 2 minutes.
- Remove from heat and stir in butter and vanilla extract until well incorporated
- Pour/spread into your cooked tart crust and bake in oven for 10 mins
- For the meringue: using an electric whisk/mixer, beat egg whites until foamy. Add salt, cream of tartar and then beat sugar in 1 tbsp at a time until meringue is stiff and shiny. Spread or pipe over the baked tart filling (ok if warm)
- You can use a kitchen torch to scorch meringue or place in oven also at 375F for 5-10 minutes until lightly golden. Allow baked tart to cool to room temp and then into the fridge to firm up for an hour
- Dalgona coffee whip:
- This is to be made before serving as it can deflate throughout the day due to the water content. You can also eliminate the water and whisk only instant coffee + 1 tbsp sugar to half the meringue batter and bake at step 6 above.
- If making before serving with water: In a medium bowel, stir hot water with instant coffee and sugar. Using an electric whisk, beat until light tan/brown, stiff and can hold it's peak. Pipe in between meringue on tart
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ReplyDeleteThis dessert recipe combines dalgona coffee, custard, and meringue tart for a unique and delicious treat. Preheat the oven to 350°F (175°C) and mix flour, sugar, salt, cold butter, and egg in a food processor until a dough forms. Press the dough into a tart pan and bake for 15-18 minutes or until the crust is golden brown. In a separate bowl, mix instant coffee, sugar, and hot water to form stiff peaks. Spread the Dalgona coffee mixture evenly over the cooled tart shell. Heat milk and whisk egg yolks, sugar, and cornstarch in a separate bowl. Cook over medium heat, stirring constantly until thickened. Add vanilla extract and pour the custard over the layer. In a separate bowl, beat egg whites until soft peaks form, then add sugar, vinegar, and vanilla extract. Spread the meringue over the custard layer, creating peaks with a spatula. Bake for 15-20 minutes or until golden brown. Chill and serve the tart at room temperature, then refrigerate for a few hours to set. Slice and serve chilled. This dessert combines the creamy richness of custard, the velvety texture of Dalgona coffee, and the light, airy sweetness of meringue. Adjust the sweetness and intensity of the coffee layer to suit your taste preferences.how much is an uncontested divorce in virginia
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ReplyDeleteThe Dalgona Coffee Custard Meringue Tart is a delightful fusion of flavors and textures. The rich, creamy custard perfectly complements the airy, sweet meringue, while the dalgona coffee topping adds a bold, aromatic twist. Each bite offers a harmonious balance of sweetness and bitterness, making it a sophisticated treat. The tart crust is buttery and crisp, providing a satisfying contrast to the soft fillings. Overall, it's a beautifully crafted dessert that coffee lovers and dessert enthusiasts alike will adore. abogado de planificación patrimonial cerca de mí
This recipe for a Dalgona Coffee Custard Meringue Tart involves preparing the tart shell, filling it with custard, and assembling the tart. The tart shell is made by preheating the oven to 350°F (175°C). The dough is mixed together with flour, powdered sugar, cold butter, egg yolk, and cold water. The dough is then chilled and refrigerated for 30 minutes before baking. The custard filling is prepared by heating milk, mixing sugar and cornstarch, and cooking over medium heat until thickened. The Dalgona coffee is made by whipping instant coffee, sugar, and hot water until thick and frothy. The meringue is prepared by beating egg whites until soft peaks form and gradually adding sugar and vanilla. The tart is then assembled by filling the cooled tart shell with custard, topping it with whipped Dalgona coffee, and spreading the meringue over the Dalgona layer. The tart is then chilled and served, chilling for at least an hour before serving. This tart combines the creamy richness of custard, the frothy coffee topping, and the sweet meringue for a delightful treat.fairfax hit and run
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