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Traditional Vietnamese Coffee Tarts, served with Pomegranate

coffee-parch

Serve up a treat with these traditional Vietnamese coffee curd tarts – perfect as an after dinner treat!

Makes 6

Ingredients – Shells

  • 175g flour
  • 100g unsalted butter (chilled and diced)
  • 1 ½ tbsp. caster sugar
  • 1 tbsp cold water
  • 1 tsp. lemon juice
  • ¼ tsp. sea salt

Ingredients – Coffee Curd

  • 3 eggs
  • 45ml espresso
  • 1 ½ oz caster sugar
  • 2 tsp agar
  • 3 tbsp condensed milk
  • Pomegranate seeds

Method

  1. Sift both the flour and the salt into a large mixing bowl. Rub in the butter using your fingertips.
  2. Make a little well in the centre of the mixture and add the sugar, lemon juice and cold water. Lightly mix everything together to form a smooth paste. Shape the pastry into a round disc, cover in cling film and refrigerate for twenty minutes.
  3. Divide the pastry into six equal portions. Roll each segment out until you can easily cut out a 100mm diameter disc from it. Place this into a greased tart tin/baking tray.
  4. Cover the trays with foil and leave to rest in the fridge.
  5. Preheat the oven to 190°C (Gas Mark 6)
  6. Once heated, bake the tart shells for twenty minutes then reduce the oven’s temperature to 170°C (Gas Mark 4) and bake for a further ten minutes.
  7. Remove the shells from the oven and leave to cool on a wire rack.

While the pastry is cooling, prepare the coffee curd filling.

  1. Combine the eggs and sugar, whisk until the sugar dissolves. Add the agar, coffee and condensed milk and whisk again until thoroughly mixed.
  2. Add some water to a pan and heat until it is simmering.
  3. Place the bowl over the pan, but ensure that it does not touch either the pan or water. Continue whisking the mixture until it thickens.
  4. Pour into a chilled container and leave it to cool.
  5. Once chilled, pipe the curd into the tart shells. Add some pomegranate seeds as decoration.