CROSTATA AL CAFFÈ⭐RITA CHEF | Mai mangiato un dolce cosi buono.

#RitaChef #Tart INSTAGRAM   / incucinaconritachef   SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX. 🔎Today we're making a delicious COFFEE MOUSSE TART together. As a base, we use shortcrust pastry enriched with hazelnuts and a thin layer of dark chocolate. This gives the tart shell a slightly crunchy texture and creates a pleasant contrast of textures. A classic shortcrust pastry base can also be used. The tart filling is a creamy and velvety coffee mousse. Its deliciousness will leave you speechless. 🇬🇧 INGREDIENTS FOR A 24CM PAN: 1 disc of shortcrust pastry For the shortcrust pastry video recipe, click here:    • PASTA BRISÉE⭐RITA CHEF | Un impasto base v...   60 g hazelnuts BAKE THE SHELL IN A PREHEATED CONVECTION OVEN AT 175°C (350°F) FOR 12-15 MINUTES. 100 g dark chocolate Coffee mousse: 280 g milk 80 g sugar 25 g cornstarch 10 g instant coffee 350 g whipping cream DECORATE THE TART WITH COCOA. 🇬🇧 INGREDIENTS FOR A 24CM MOLD: 1 disc of Soft Pastry (Pasta Brisée) For the video recipe of the Soft Pastry (Pasta Brisée), click here:    • PASTA BRISÉE⭐RITA CHEF | Un impasto base v...   60 g of Hazelnuts COOK THE SHELL IN A VENTILATED OVEN PREHEATED TO 175° FOR 12/15 MINUTES. 100g of dark chocolate Coffee Mousse: 280 g of milk 80 g of sugar 25 g of cornstarch 10 g of soluble coffee 350g of whipping cream DECORATE THE TART WITH COCOA. 🇫🇷 INGREDIENTS FOR A 24CM MOULE: 1 disk of Pâtes Brisée For the video of the Pâtes Brisée, click here:    • PASTA BRISÉE⭐RITA CHEF | Un impasto base v...   60 g of noisettes SEW THE COQUILLE IN A FOUR VENTILÉ PRECHAUFFÉ À 175° PENDANT 12/15 MINUTES. 100 g of dark chocolate Mousse au café: 280 g of milk 80 g of sugar 25 g of corn fécules 10 g of coffee soluble 350 g of crème à fouetter DÉCORER LA TARTE AU CACAO. 🇪🇸 INGREDIENTS FOR A 24CM MOLD: 1 disc of Pasta Brisée For the Pasta Brisée video recipe, click here:    • PASTA BRISÉE⭐RITA CHEF | Un impasto base v...   60 g of Avellanas COOK THE CASCADE ON A HORN WITH PRE-HEATED FAN AT 175° FOR 12/15 MINUTES. 100g of dark chocolate Coffee mousse: 280 g of leche 80 g of blue 25 g of cornmeal 10 g of soluble coffee 350 g of batidora cream DECORATE THE TART WITH COCOA. #Coffee #TartWithCoffeeMousse #RitaChef #CrostataConMousseALcaffè #TarteAvecMousseAuCafé #Pasticceria #Dessert #ItalianFood #ItalianPastry #MadeInItaly #PastaBrisée #MousseALcaffè #coffee #coffeelover #Tutorial LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015