Coffee and Cherry Tartlets

To prepare the coffee and cherry tartlets, start with the coffee shortcrust: put the softened butter cut into cubes in a bowl 1, add the powdered sugar 2 and work with your hands to combine them 3.

Transfer the mixture to a stand mixer fitted with the paddle (or continue working in the bowl with electric beaters), pour in the beaten eggs 4 and mix to incorporate. Finally add the flour 5 and the ground coffee 6.

Knead everything to incorporate the dry ingredients 7, then transfer the dough to the work surface and compact it to form a disk 8. Wrap it in plastic wrap and refrigerate for at least 30 minutes 9.

Meanwhile, make the ganache: in a small saucepan combine the cream 10 and the ground coffee 11, stir 12 and bring to a boil.

Put the chopped chocolate in a bowl and pour the hot cream over it 13, then stir well until completely melted 14. Let cool slightly, then cover with plastic wrap directly on the surface 15 and chill in the refrigerator.

At this point, take the shortcrust out and roll it on a lightly floured surface to a thickness of 3–4 mm (about 1/8–5/32 in) 16. Take round tartlet tins with a diameter of 3 1/8 in and cut 4 discs slightly larger, so you can create the edge 17. Fit the pastry discs into the tins 18 and press them well against the sides and base.

Trim off the excess pastry 19. Place the tins on a baking sheet and prick the base with a fork 20. Bake in a conventional oven preheated to 356°F for about 30 minutes. After baking, remove from the oven and let cool completely before unmolding the tartlets 21.

Meanwhile, prepare the cherries: remove the pits with the appropriate tool 22. Halve some cherries for decoration 23, making sure to reserve 4 whole cherries. Coarsely chop the cherries for the compote 34.

Put the chopped cherries in a small saucepan 25, add the sugar 26 and cook over medium-high heat for about 5 minutes; they should break down and become thick and sticky 27. Set aside.

Finally, prepare the chantilly: in a bowl combine the cream, the seeds from the vanilla bean 28 and the powdered sugar 29, then whip with electric beaters until firm 30. Transfer the chantilly to a piping bag fitted with a star tip.

Take the ganache from the refrigerator, loosen it with a whisk and transfer it to a plain piping bag (no tip). You're ready to assemble the tartlets: fill the base with one tablespoon of cherry compote 31, then add the ganache up to the edge 32. Level the surface and decorate by placing the halved cherries around the rim 33.

Pipe a tuft of chantilly in the center 34 and crown with a whole cherry 35. Chill in the refrigerator and serve your coffee and cherry tartlets cold 36!