Coffee Tartlet

In a stand mixer with the paddle attachment, mix flour and diced butter until you obtain a sandy texture.

Add powdered sugar, salt, and instant coffee dissolved in espresso. Then add the egg and knead until the dough is smooth.

Wrap in cling film and chill at 4°C for 2 hours.

Roll out the dough to 3.5 mm thickness, cut out 8 cm rounds, and bake in fluted tartlet molds under pressure until golden brown.

In a stand mixer, cream the butter with the sugar. Add the eggs, then the hazelnut flour.

Pipe 15 g of the hazelnut baking cream into each tartlet shell and bake at 170°C for about 20 minutes.

In a saucepan, mix the pectin with sugar, then add water and lemon juice.

Heat to 50–60°C, add torn basil leaves, and cook the mixture to 85°C for 1 minute.

Pour into a shallow stainless steel container and let gel for 30 minutes.

Blend until smooth and silky to obtain a gel.

Heat cream with espresso, inverted sugar, and glucose to 82°C, then pour over partially melted milk chocolate (about 40%) and emulsify with an immersion blender.

Gradually add cold cream (at 4°C) while continuing to emulsify.

Refrigerate at 4°C for at least 12 hours.

Whip the ganache in a stand mixer with the whisk attachment until it reaches a stable consistency.

Pipe the ganache over each tartlet using a piping bag fitted with a flat tip, forming a decorative flower shape.