The journey of coffee at all stages from harvesting, processing, storing, grading through to roasting is very wonderful and unique.
Coffee is clumps of green fruit form on the branches of the coffee tree to which is said that one of nature's most beautiful plants. Transforming the unripe green bean into the aromatic roasted coffee bean and then coffee powder appreciated the world over
A coffee lover likes to drink it without no sugar and no milk i.e. black coffee to indulge the actual taste. But according to favouring, taste and drinking the best natural partners with coffee is milk or cream. Sugar is an ingredient in many coffee drinks, not only to stabilize the milk, but also to offset the bitterness, which is almost always present to some degree in recipes using cold coffee. Unrefined sugar has more flavors because of the molasses content, which varies from low in demerara (row) to higher amounts in dark muscovado (molasses) and darker soft brown sugar. The truth is that like many aspects of coffee drinking, the choice of sugar is purely a matter of taste. Caster sugar is excellent in recipes because it is quick dissolving.
Here in this recipe I made the coffee syrup using Maple Syrup , light brown sugar that brought a nice aroma into this coffee liqueur and finally made coffee batter using beaten eggs and butter in to it. Lastly used this thin batter into Pie Dough and baked it.
Before doing this experiment I was getting confused about the time to bake due to thin batter and had doubt of the Pastry Might be burnt out. But after baking around half an hour it became so nice and soft in taste and appearance too.
For The Filling:
· Maple syrup - 100 ml or 1/2 cup
· Butter -grams or 2 tbsp.
· Eggs-3 beaten
· Light brown sugar 70-75 grams or 1/2 cup
· Vanilla essence -1/2 tsp.
· For The pie dough or pastry:
· Flour-150 grams
· Butter (I used salted butter)-75 grams
· Icing sugar-25 grams or 3 tbsp.
· For serving vanilla ice cream
· To make the pastry or pie dough take flour, sugar and butter in a big mixing bowl.
· Rub and mix well until the mixture resembles fine breadcrumbs.
· Add just 2-3 tbsp. chilled water to make soft dough.
· Cover it with a cling film and chill for 30 minutes.
· Then use the pastry or pie dough to line a 6 inches tart mould .(press the dough with a rolling pin and spread it ,then put it on the mould covering the total mould and set it in to mould with pressing your fingers, finally cut the extra portion).
· Insert fork in to it to make very little wholes, that prevent to puff the tart when will baked.
· Keep it into refrigerator for chilling, and in the mean time we can ready the filling.
· For filling out coffee and Maple syrup in a small pan and heat until it is boiling.
· Remove from heat and strain it. let it cool until it becomes at room temperature.
· Beat butter and sugar. Then beat eggs one by one and beat until it became fluffy.
· Finally add coffee-maple syrup mixture and vanilla essence and fold gently.
· Arrange hazelnut and pistachio on tart putting out the pie from refrigerator and then pour the batter into tart.
· Preheat the oven at 200 degree C and bake for max 35 minutes or became browned and firm.
· Serve warm or at normal temperature with vanilla ice cream