Two things that go so well together, like Dolly and Cher, or Rhubarb and Ginger. This Chocolate and coffee tart is just brilliant, and a perfect end to a dinner party. You should be able to get 6 slices out of this for all those socially allowed dinner parties...
Ingredients. makes one, 20cm tart
150g Plain Flour
100g Cold Butter
50g Walnuts, blitzed roughly into crumbs
25g Caster Sugar
1 Egg Yolk (save the white)
Pinch of Salt
300g Dark Chocolate
300ml Double Cream
1 1/2 tbsp Espresso Powder
2tbsp Brandy
50g Butter
Method
1. If your walnuts are still whole, give them a good blitz in the food processor then add the flour, sugar and butter and pulse until you have a crumb like texture. Add the egg yolk and pulse again to bring together into a dough
2. Roll the dough out to about 5mm thick and line a 20cm round tart case. Using one with a loose base is always the way forward! Pop this into the fridge for about 30 minutes. Heat the oven to 190 degree (fan)
3. After 30 minutes, line the pastry case with grease-proof paper and baking beans and bake for 15 minutes. Remove the beans and paper and give it another 5 minutes to brown the base. Use the left over egg white to brush the pastry and finish in the oven for another 2-3 minutes. Allow to cool while you make the filling
4. Pour the cream into a pan and heat gently, adding the espresso powder and brandy. Bring to a simmer, remove from the heat and then add the broken up chocolate and butter. Stir continuously until the chocolate has melted and set aside to cool slightly for 10 minutes
6. Tip the chocolate mixture into the pastry case and pop into the fridge to set. And you are done!
7. Serve at room temperature with cream, or vanilla ice cream and really get the party swinging!
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