Episode 9 of The Great British Bake Off is Patisserie Week!
Today we’re making Alice’s Mocha & Hazelnut Dome Tartlets!



– 1 cup (230ml) Double/Heavy Cream
– 1/2 tbsp & 1/2 tsp Instant Coffee Granules
– 3 Egg Yolks
– 4 tbsp Sweetener
– 2 tbsp Salted Butter
– 1 tsp Vanilla Extract
– 1/2 tsp Xanthan or Guar Gum
– 1 tsp Gelatin Powder
– 1 tbsp Water, room temp

– 1 & 1/2 cups (150g) Almond Flour
– 1.7oz (50g) Butter, soft
– 2 tbsp Sweetener
– 1 tsp Vanilla Extract
– 1 Egg

– 1 tsp Gelatin Powder
– 1.75oz (50ml) Cold Water
– 1.75oz (50ml) Double/Heavy Cream
– 1/2 cup Sweetener
– 0.8oz (24g) Cocoa Powder
– 3 tbsp Chopped Hazelnuts

– 8 Dome Moulds (I used small Glass Bowls)
– A paper or card template of your dome mould size

1. 1. Start with the DOMES: In a medium saucepan, over low heat, add the cream and instant coffee. Bring to a very slowly to a simmer, stirring occasionally. At the same time, place the gelatin in the water and leave to bloom for 10 minutes.

2. In a medium bowl, whisk the egg yolks with the sweetener until well combined.
3. Add the gelatin to the cream mixture and whisk well until all the gelatin has melted.

4. Slowly whisk half of the hot cream into the yolks, then slowly return the yolk/cream mixture back to the saucepan and cook until thickened, about 3-4 minutes, whisking continuously. It thickens up very suddenly and quickly, so be careful!

5. Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with xanthan gum, whisking as you go, and keep whisking until it’s all well combined.

6. Let cool for 5 minutes, then pour into 8 prepared dome moulds and then refrigerate at least 3 hours or overnight.

7. When ready, start on the TART: Preheat the oven to 180c/350f. Mix all tart ingredients together well in a medium sized bowl.

8. Split the dough into 8 rough balls. Roll the balls into more of a spherical shape. Then, flatten them in your palms into about 1/4 of an inch thickness. Use your template to shape the flattened balls into the size of the template.

9. Place your discs on a prepared baking sheet and bake them for about 10 minutes or until starting to go golden brown at the edges. Set aside, wait for 10 minutes, and then start the glaze.

10. For the GLAZE: Pour half of the water (25ml) in a small bowl and stir the gelatin powder into it. Set aside.
Combine the remaining water, cream and sweetener in a small saucepan, over low-medium heat. Bring it to a simmer.

11. Once simmering, take the pan off the heat and add the gelatin. Keep stirring until it’s fully dissolved. Then, whisk in the cocoa powder and keep whisking until the mixture is smooth.

12. Strain the glaze mixture into a glass bowl (metal affects the taste) and allow to cool for five minutes or until it’s about 26c/80f (a little bit cooler than body temperature).

13. Once the glaze is ready, take the domes out of the fridge, remove them from their moulds and gently put them on something that can hold them up whilst you pour glaze on them (eg. a wire rack).
Gently pour the glaze over each dome and sprinkle with hazelnuts.

14. To ASSEMBLE: Remove the cooled tart bases from the baking sheet and put them on a serving platter and then very gently, holding the lower edges, put the mirrored domes on top on the tart bases.


Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 8.
Per Serving:

Calories: 413kcal
Fat: 40g
Protein: 9g
Net Carbs: 3g

| The Keto Kitchen |


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source: https://goindocal.com/

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5 thoughts on “KETO Mocha & Hazelnut Dome Tartlets ☕🌰 || The Great British Bake Off 2019 || The Keto Kitchen

  1. Wow! I’m loving your videos and channel! Found you by way of Ginger’s channel. I’m so excited to see what you come up with next! So sorry about your nasty burn accident..ouch! Glad you healed very quickly. Just awesome stuff you got here.. thank you!

  2. For your domes, don’t use oil spray, just rinse the dime with some water, and after they have set, hold the dome a few secondes in hot water and it will slide out easy

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