Chocolate Espresso Tart

Dark chocolate and coffee. What a combo!

Both in form of a crunchy tart with a rich, indulgent filling. Can’t get any better I’d say.

Well, maybe one thing. A glass of champagne!

Simple to make and definitely simply irresistible. Certainly one of my absolute favourites.

Do I need to say more?

Happy Baking!

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Ingredients

For the tart

190g flour

1 tbsp sugar

2 tbs cacao

90g butter (cold)

2 egg yolks

1 tbsp coffee liquor

vanilla essence

For the filling

170g dark chocolate

250 ml double cream

50 ml milk

1 tbsp coffee liquor

2 tbs sugar

2 tsp instant espresso

2 eggs

For decoration

White and dark chocolate

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Method

Tart

1. For the dough - mix flour, sugar, cacao and vanilla essence.

2. Add the diced butter, egg yolks and coffee liquor and quickly knead until the dough comes together. You might need to add 1-2 tbsp of cold water.

3. Grease a 26cm loose-bottomed tart tin.

4. Roll out the pastry on a floured surface to line the tin. Trim the edges and prick the base with a fork.

5. Chill for 1h.

6. Preheat the oven to 180°C (fan).

7. Line the tart with baking parchment and fill it with baking beans. Blind bake for 15 minutes and allow to cool.

8. Reduce oven temperature to 150°C.

Filling

1. For the filling - bring cream, milk, sugar and coffee liquor to boil.

2. Break up the chocolate.

3. Pour the hot mixture over the chocolate and keep whisking until all the chocolate has melted.

4. Mix in the eggs.

5. Pour the filling into the tart case.

6. Bake for about 25 minutes until set.

7. To decorate - grate some white and dark chocolate over the top.