Coffee tart

The wagon-restaurant Léo is a true Bastogne institution.  It offers a complete change of scene and delicious food. The Bertholet family has been applying its know-how for three generations in their unique setting of a dining car. Arnaud and his brigade deliver the yummiest food from the kitchen. A hearty menu is on offer, complemented by the impeccable service provided by his brother Grégory. The lunchtime we were there, we enjoyed a slice of coffee tart, comfortably seated in a velvet-upholstered booth.

Ingredients (for 1 tart)

For the shortcrust pastry

• 300 g flour
• 175 g butter
• 100 g sugar
• 4 egg yolks
  

For the coffee filling

• 3 egg yolks
• 3 eggs
• 200 g finest caster sugar + 40 g
• 150 g butter
• 100 g brown sugar
• 40 cl Charles Liégeois coffee
• 20 cl crème fraîche, whipped
  

Method :

• Prepare the coffee extract. Mix the coffee with 40 g of sugar. Bring to a gentle boil to reduce it by three quarters. Set aside.
• Make the shortcrust pastry. Mix the sugar and the softened butter. Incorporate the egg yolks, then the flour, little by little, until the pastry dough is smooth.
• Roll out the pastry and place in a pie tin. Using a fork, prick the pastry base and cover it with some dried or ceramic baking beans.  
• Blind bake  for 20 mins, in an oven preheated to 180 °C.
• Meanwhile, prepare the filling. Combine the butter, brown sugar and caster sugar. Mix in the egg yolks and eggs. Stir in the coffee extract and the crème fraîche.
• Once the pastry is cooked, remove it from the oven, keeping it in the tin. Remove the dried or ceramic beans, leave it to cool. Lower the oven temperature to 140 °C.
• Pour the coffee filling into the cooked shortcrust pastry base.
• Return the tart to the oven for 40 mins.