Cheesecake and Cioccodelizia Tartelettes

For the shortcrust pastry: 

• In a large bowl add flour, almond flour, sugar and salt and mix with a tablespoon.
• Add the cold butter in pieces and crumble with the finger tips to obtain fine bread crumbs. Add the egg, lightly beaten with vanilla extract, and work quickly to form a uniform mixture, try to handle the pastry as little as possible.
• Wrap the pastry in shrink wrap and allow to rest in the fridge for 4-5 hours, better if overnight.

For tartelette filling: 

• In a bowl, use an electric beater at low speed to cream the Philadelphia and sugar until creamy.
• Add the egg, spices, vanilla extract and mix well without incorporating too much air.
• Lastly add Cioccodelizia Fondente Babbi (prepare with 120 ml milk and 30g Cioccodelizia) at room temperature and amalgamate with care.

For assembly:

• On a slightly floured work surface, roll out the shortcrust pastry with a rolling pin until 4 mm thick, cut out disks using a round cutter slightly larger than the diameter of the moulds. 
• Line the sides and bottom of the tartelette moulds (remember to grease and flour lightly if not in silicon or using oven paper), smooth out the edges using a sharp knife. Prick the bottom of the shells with a fork, fill with the filling and bake in a hot oven at 175°C for about 15 minutes.
• Leave the tartelettes in the oven when it is switched off, leaving the door slightly open, for the next 10 minutes before removing and place them on a rack to cool.  When the tartelettes reach room temperature place in the fridge for at least a few hours to allow the filling to set.

For the cream:

• Warm up 200 ml milk until almost boiling, away from the fire, add the ground coffee beans and allow to infuse for 15-20 minutes. Use the filtered flavoured milk to prepare Cioccodelizia Bianca Babbi (with 168ml flavoured milk and 48g Cioccodelizia). 
• Away from the fire add the chopped white chocolate, mix to melt and then move everything into a bowl and allow to cool, cover with shrink wrap in contact with the surface. Use the electric beater to soften the butter until it is creamy.
• Add the cold Cioccodelizia Bianca Babbi  and continue to beat until it becomes a uniform, velvet cream, but do not work too long.

For finishing the cake:

• Spoon the “mousseline” into a piping bag with a smooth or star-shaped nozzle, and decorate each tartelette with a dollop of cream.
• Allow to rest in the fridge for about one hour. Just before serving, complete with a few strings of salted caramel, allowed to “drip” off a fork.