Espresso Tartlet with Stevia

For the Espresso Tartlets with Stevia, separate eggs and set egg whites aside.

Heat margarine until it is liquid. Prepare coffee and let cool.Mix yolks (egg yolks), curd, vanilla, rice syrup, stevia and coffee liqueur until smooth. Mix flour, almonds and baking powder and stir into the mixture, slowly adding liquid margarine.

Then stir in espresso. Fold in stiffly beaten egg white (albumen) and pour mixture into the molds.

Bake in preheated oven at 180°C for about 25 minutes, let the espresso cupcakes with stevia cool and decorate with chocolate coffee bean.

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