101RECIPES: Coffee Shortcrust Pastry

Coffee and fruit: today, Grandma Anna led us to discover this combination that we would never have imagined could be so delicious. On top of the coffee shortcrust pastry, she combined custard with lots of different fruits, bananas, tangerines and kiwis, but you can indulge yourself with whatever fruits you like.
As Grandma Anna always says, “Let’s start with a good cup of coffee”. Are you ready?



  • 1 cup of coffee (here we have used the Grand’Aroma by 101CAFFE’, with an intense but not strong taste)
  • 2 egg yolks
  • 280g of white flour type “00”
  • 80g of sugar
  • 250g of butter
  • 1 teaspoon of yeast
  • 1 pinch of salt
  • 1 sachet of vanillin



To make the Coffee Shortcrust Pastry, first prepare the coffee and let it cool.
Separate the egg whites from the yolks and put the yolks in a bowl (you will only use the yolks)
Combine the sugar, cold butter and all other ingredients, leaving the flour until last.
Mix everything well with your hands until it becomes smooth, and then form a good-sized ball. Put the coffee shortcrust pastry dough in a glass bowl and cover it with a lid or foil and put it in the fridge for an hour.
After the hour, roll out the ball of coffee shortcrust pastry and place in a tart mold, make a few holes with a fork (a dozen “fork holes” will be sufficient to ensure optimal cooking) and put it in the oven (static) at 170 degrees Celsius for 20-25 minutes (you will know the coffee shortcrust pastry is baked when it has that nice golden colour)

Now, prepare the custard that you will put on top of the coffee shortcrust pastry when it is baked.
If you want Grandma Anna’s recipe for custard, you can find it here Tiramisù by Nonna Anna.

Once the coffee shortcrust pastry has been taken out of the oven, leave it to cool and then cover it with the custard, on top of which you will put the fruit of your choice in slices or small pieces.
Your coffee shortcrust pastry with fruit is ready: the combination of fruit you choose will be your own unique “signature”.

Thank you, Grandma Anna!!!



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