A decadant and rich dinner party desert flavoured with coffee and chocolate.
Serves 12.Products used:
MasterClass Non-Stick Loose Base Rectangular Fluted Flan / Quiche Tin
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Quarry Marble Rolling Pin and Stand
MasterClass Electronic Dual Dry & Liquid Platform Scales
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
MasterClass Acero Stainless Steel 9cm (3.5") Paring Knife
Ingredients:
For the pastry:
230g plain flour
20g cocoa
125g salted butter
2 egg yolks
50g caster sugar
2 tsp milk
For the Filling:
3 eggs
3 egg yolks
1 pint double cream
200g dark brown sugar
3 tsp espresso coffee powder
130ml boiling water
Method:
Pre-heat oven to 180°C.
Start by making the pastry. Rub together the flour, cocoa and butter until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk the egg yolks and caster sugar until pale and fluffy.
Fold the eggs into the flour mixture and then add the milk. Bring the mixture together until it comes together to form a dough, be careful not to overwork.
Cover the dough and leave to rest in the fridge for one hour.
Once the pastry has rested, remove from the fridge and roll out with a rolling pin on a floured surface to about the thickness of a pound coin.
Place the rolled pastry into a loose-bottomed, non-stick tart tin and blind bake for 20-25 minutes.
Meanwhile, start to make the filling by whisking together the eggs and egg yolks, then whisk in the cream and sugar.
Mix the coffee powder with the boiling water and whisk into the egg mixture.
Pass the mixture through a sieve and set aside until the pastry is ready.
Once the pastry is ready remove the baking beans and turn the heat of the oven down to 150°C.
Leave the pastry case to cool for 10 minutes. Once cool, trim the edges with a small, sharp knife.
Pour the filling mixture into the pastry case.
Bake for about 25 minute or until the filling has set.
Remove from the oven and leave to cool before chilling for a few hours before slicing and serving.
