COFFEE AND SESAME PANNA COTTA TART

Makes 4 tarts 10 cm diameter,

The Shortcrust Pastry :
- 120 gr flour
- 80 gr softened butter
- 40 gr sugar
- 3 tbsp sesame seeds
- 1/2 egg
- pinch of salt

Gather all the ingredients...

Mix with your fingers the flour, sugar, salt and sesame seeds with the butter. When you get a grainy texture, then add half of an egg...

Knead quite quickly until homogeneous, then wrap it in plastic film and put in the fridge 30 minutes (or in the freezer 10 minutes)...

Then, roll it out 2 mm thick, and place in the molds (here 10 cm diameter), prick with the help of a fork...

Line with baking paper and fill with beans (or whatever heavy you have), then put in preheated oven for about 12 minutes. Remove the beans 2 or 3 minutes before end of cooking time...

The Butter Caramel :
- 50 gr sugar
- 2 tbsp water
- 25 gr butter
- 40 gr cream
- pinch of salt if you use unsalted butter

Put the sugar and water in a pan, then cook it until it caramelize. Do not overcook or else it will be bitter... Golden brown is nice.

Then add the cream, then add the butter. Notice that some prefer add the butter before the cream but I prefer to add the cream first.

Be careful with the super hyper hot caramel spatters, it can hurt !

Leave to cool down. Then spread 1 or 2 tsp of this caramel into the crusts, bottom and sides (with the help of a spoon)...

Place in the fridge for about 15 minutes, until the caramel is set...

The Panna Cotta :
- 20 cl liquid cream
- 20 cl heavy cream (or even sour cream)
- 60 gr sugar
- 2 up to 3 tsp instant coffee
- 1,5 up to 2 gelatin sheets

Hydrate the gelatin in cold water for about 5 minutes.

Keep the heavy cream in the fridge, we need it cold.

Place the liquid cream in a pan together with the sugar. Heat it up until the sugar is completely dissolved, then add the instant coffee. Then, out of the heat, add immediately the gelatin (drained). Leave to cool down for 15 minutes at least, then add the heavy cream...