Double espresso tart

 

Ingredients

• 250g digestive biscuits
• 2 tbsp cocoa powder
• 125g butter, melted
• 2 egg yolks
• 100g caster sugar
• 1 tbsp cornflour
• 600ml milk
• 3 gelatine leaves
• 200g dark chocolate, about 70% cocoa solids
• 150g dark chocolate, about 50% cocoa solids
• 2 tbsp finely ground espresso coffee grains
• 284ml carton double cream
• Few chocolate curls, to decorate

Method: How to make double espresso tart

1. Put the digestive biscuits in a large plastic bag and crush them up with a rolling pin until they resemble breadcrumbs. Place them in a bowl and stir in the cocoa powder and melted butter. Mix well. Press and shape the mixture on to the base and sides of a 20cm round springform cake tin. Chill in the fridge for at least 30 minutes.

2. Mix together the egg yolks, caster sugar, cornflour and 4 tablespoons of milk. Put aside. Soak the gelatine leaves in a little cold water for about 10 minutes until softened.

3. Heat the remaining milk in a saucepan over a low heat. Break both the chocolates into pieces, then add to the milk with the espresso grains, stirring until the chocolate has melted. Remove from the heat, then stir into the egg mixture. Return the mixture to the pan over a low heat and stir constantly until thickened and smooth.

4. Drain off the gelatine leaves and squeeze out the excess water. Then add to the hot custard, stirring until the gelatine has dissolved. Cool for 15 minutes, then pour into the biscuit base. Allow to cool, then chill for 3-4 hours or until set. Whip the cream until thick. Spoon on top of the tart and decorate with chocolate curls.