Coffee and chocolate tart

 

Ingredients

For the pastry

• 175g butter, softened
• 50g caster sugar
• 1 egg yolk
• 270g plain flour, sieved

For the coffee filling

• 125g butter
• 250g muscovado sugar
• 10g espresso beans, finely ground
• 90ml Kahlua liqueur
• 2 eggs, lightly beaten
• 50g self -raising flour, sieved

To decorate

• 40g plain chocolate, broken
• 1 handful coffee bean
• icing sugar, for dusting (optional)

Method

For the pastry
1. Cream the butter and sugar together until light and fluffy

2. Add the egg yolk and stir until fully incorporated and smooth.

3. Slowly add the flour and mix until the pastry forms a ball, taking care not to overwork the dough.

4. Divide the dough in half and freeze one portion to use later.

5. Wrap the remaining pastry in Clingfilm and leave to rest for 20 minutes.

6. Roll the pastry out on a lightly floured work surface and use to line the tart tin. Refrigerate until needed.

For the filling
7. Heat the butter and sugar together in a saucepan until melted.

8. Add the espresso grounds and Kahlua, stir in the eggs and then fold in the flour lightly, but thoroughly.

9. Pour the mixture into the chilled pastry case and cook for about 20-25 minutes, checking after 20 minutes. Remove from the oven and cool.

For the decoration
10. Melt the chocolate in a small bowl set over a saucepan of gently simmering water

11. Dip the whole coffee beans into the melted chocolate.

12. Dust the top of the tart with icing sugar, if wished, and arrange the chocolate beans in clusters around the edge of the tart.