Ingredients: 6 pre-cooked sweet pastry cases (cupcake size, 5cm base) For the filling: 50g butter (unsalted) 50g light brown sugar 50g ground almonds 10ml of honey 10ml coffee essence (strength depends on taste) + 5-10ml for icing Coffee glacé icing made with 75g of icing sugar & enough coffee essence to make a smooth spreadable mixture (not too liquid) Almonds to decorate (or if preferred chocolate cacao beans) Method: Cream the butter and sugar, mix in the ground almonds, honey & coffee essence. Put mixture into the (cold) pastry cases and leave until quite firm. Coat with the coffee icing and decorate. |
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