Taste the autumn. Tartalettes with the taste of pumpkin latte
Pumpkin latte in tartlets
As autumn approaches, your thoughts naturally turn to the popular pumpkin spice latte. But this time we've swapped the delicious drink for a recipe for pumpkin latte tartalettes - tasty cupcakes filled with pumpkin-coffee cream
Recipe prepared for us by Bárafrom reBarbora's kitchen. So put on your aprons, light some candles and tune in to fall with us with this unique recipe.
Ingredients for pumpkin tartlets
Difficulty: medium
Time: up to 3 h
8 maxi or approx. 20 small portions
Ingredients for cupcakes
- 150 g of semolina flour
- 50 g almond flour
- 100 g cold butter
- 50 g finely ground sugar
- 1 egg
- 1 tbsp cold water
Ingredients for the pumpkin cream
- approx. 200 g pumpkin puree
- 200 g mascarpone
- 80 g finely ground sugar
- 1 - 2 teaspoons spices
For a better taste add a pinch of cloves, cinnamon, cardamom and a small pinch of ginger to the spices. It can also be star anise or allspice. Keep everything finely ground or finely ground together.
Ingredients for the coffee cream
- 200 ml milk
- 200 ml of brewed strong coffee
- 100 g sugar
- 40 g hl flour or starch
- 2 teaspoons vanilla extract or 1/2 vanilla pod
- 2 egg yolks
- 150 - 200 g mascarpone
Ingredients for fine-tuning
- Salted caramel
- Cocoa or powder for hot chocolate Van Houten
- Chocolate coffee beans
Preparing the cupcakes
Sift the flour, add the sugar and butter cubes and work into a crumble. Add the eggs and to form a compact batter, adding water as needed.
Ideally, knead the dough with the edge of your palm to work it through, but don't get too hot. Then place the dough in therefrigerator for about half an hour to an hour to rest.
Press the dough from the fridge into the tartlet/cake tins and bake in apreheated oven at 170°C until golden brown, about 6 to 10 mins, depending on size.
If the dough is already warming up when you put it into the tart tins, put it in the tins in thefridge for a few more minutes so that it goes into the oven nicely chilled, warm dough will start to melt even more in the oven and change shape.
Leave the baked cupcakes to cool and store in a sealed container before filling.
Recipe not only for pumpkin spice cream
If you are going to make pureeat home, start preparing it at least a day in advance.
Pumpkin spice cream
Spread the cleaned and sliced half of a small pumpkin on a baking tray, brush lightly with oil and bake at 200°C until the pumpkin is soft, about 30 minutes.
You can also cook itin a saucepan, in which case cover it with a little water.
Puree the cooked or baked pumpkin and leave to cool. Store the puree in the fridge to chill, so that it is then the same temperature as the mascarpone.
Finally,whip the puree together with the mascarpone, sugar and spices until smooth. If you have lumps in it, use a stick blender. You can adjust the amount of puree, sugar and spices to taste.
If you have leftover pumpkin puree, put it in small bags in the freezer. It can then be used in pumpkin risotto, pumpkin pasta sauce, soup or other sweet treats.
Coffee cream
Place all ingredients except mascarpone in a saucepan and whisk thoroughly. Place on the stove on low and slowly cook like a classic custard, stirring until thickened.
Then immediately cover with cling film (put it directly over the pudding) and leave to cool.Store the cooled custard base in the refrigerator until the next day.
The next day,whip the chilled coffee base together with the mascarpone until smooth. You can also add finely ground sugar to taste.
Place 1 - 2 teaspoons of caramel in the bottom of the cupcake and then spread the coffee cream. Finally, use a piping bag with a decorative tip to apply the pumpkin cream and decorate as desired. Bára sprinkled it with hot chocolate powder and finished with a chocolate coffee bean.