Quesada Pasiega & Iced Coffee
Here is what you need
Ingredients
- Ice Cube 12 Unit
- Milk 90 ml
- Egg 4 Unit
- White sugar 250 g
- Cheese 500 g
- Lemon 0.5 Unit
- Flour 100 g
- Raspberry 100 g
- Blueberry 100 g
- Salt 1 Teaspoon
- Spoon
- Aluminium foild
- Bowl
- Oven
- Mould
Materials
- Spoon
- Aluminium foild
- Bowl
- Oven
- Mould
How to make !
-
Step
01
Oven
Preheat the oven to 200° C (400° F, gasmark 6). n Butter four small moulds with removable bottoms (or 1 large mould) and line them with parchment paper
-
Step
02
Use your fingers
Blend the melted butter and crushed Speculoos and press a layer of the mixture onto the bottom and sides of the moulds, tamping down with fingers to create a smooth surface. Refrigerate the moulds.
-
Step
03
Beat together
In large bowl, beat together the eggs, sugar and butter. In another bowl, lightly combine the cheese, cinnamon, lemon peel and salt without overmixing. Add this mixture to the egg mixture and stir together with a spoon. Add the flour and continue stirring.
-
Step
04
Place the berries
Place a few mixed berries in the bottom of the moulds. Pour the batter on top, then divide the rest of the fruit among the moulds and bake for 8 minutes. Lower oven heat to 180° C (350° F, gas mark 4) and continue baking for another 30 minutes.
-
Step
05
Cover the tartlets
Cover the tartlets with aluminium foil and continue baking another 10 to 15 minutes.
-
Step
06
Remove from oven
Remove from oven and let cool. Pop out from moulds and serve either while still slightly warm or once completely cooled.
-
Step
07
Serve with an Iced Coffee
Serve with a Vanilio iced coffee (40 ml). Place 90 g of ice cubes in the bottom of each glass, pour the hot coffee directly over them, then top with 90 ml of cold frothed milk.
Quesada Pasiega & Iced Coffee
- 30 min
- Medium
Materials
- Spoon
- Aluminium foild
- Bowl
- Oven
- Mould
Recommended Nespresso coffees
Ingredients
- Ice Cube 12 Unit
- Milk 90 ml
- Egg 4 Unit
- White sugar 250 g
- Cheese 500 g
- Lemon 0.5 Unit
- Flour 100 g
- Raspberry 100 g
- Blueberry 100 g
- Salt 1 Teaspoon
Inspirations
How to make !
-
Step 01 Oven
Preheat the oven to 200° C (400° F, gasmark 6). n Butter four small moulds with removable bottoms (or 1 large mould) and line them with parchment paper -
Step 02 Use your fingers
Blend the melted butter and crushed Speculoos and press a layer of the mixture onto the bottom and sides of the moulds, tamping down with fingers to create a smooth surface. Refrigerate the moulds. -
Step 03 Beat together
In large bowl, beat together the eggs, sugar and butter. In another bowl, lightly combine the cheese, cinnamon, lemon peel and salt without overmixing. Add this mixture to the egg mixture and stir together with a spoon. Add the flour and continue stirring.
-
Step 04 Place the berries
Place a few mixed berries in the bottom of the moulds. Pour the batter on top, then divide the rest of the fruit among the moulds and bake for 8 minutes. Lower oven heat to 180° C (350° F, gas mark 4) and continue baking for another 30 minutes. -
Step 05 Cover the tartlets
Cover the tartlets with aluminium foil and continue baking another 10 to 15 minutes. -
Step 06 Remove from oven
Remove from oven and let cool. Pop out from moulds and serve either while still slightly warm or once completely cooled.
-
Step 07 Serve with an Iced Coffee
Serve with a Vanilio iced coffee (40 ml). Place 90 g of ice cubes in the bottom of each glass, pour the hot coffee directly over them, then top with 90 ml of cold frothed milk.