TART INGREDIENTS
1 cup Plain Flour
1/2 cup Powdered Cocoa
3 tbsp. Caster Sugar
2 tbsp. Espresso Powdered Coffee
125 g or 2/3 cup Butter (chilled and chopped)
1 Egg
2 tbsp. Chilled Water
BAKING THE TART
In processor, mix flour, salt, sugar, cocoa, espresso powder, and butter to become like breadcrumbs. Add egg and 1 tbsp chilled water, mix till dough comes together. Add water if necessary. Place dough on a lightly floured surface, knead until just smooth, cover, and refrigerate 20 minutes.
Roll pastry between 2 baking sheets until 5mm thick, remove the upper sheet and place it in baking pan (use a flan pan where the base can be lifted away from walls). Prick it all and put the pastry pan in the fridge for 10 minutes.
Bake at 180 degrees for 12 to 15 minutes. Let cool.
FILLING
1/4 cup of Sugar
6 oz/180g Dark Chocolate
1 tsp. Espresso Powdered Coffee
1/4 cup Milk
3/4 cup Double Cream
1 Egg
In a saucepan, on medium heat, melt together the chocolate, espresso powdered coffee, and sugar. Add a little of the milk to help make the mixture a little runny. Once melted, take it off the heat and stir in the remainder of the milk and all the cream. Stir in the beaten egg.
Once the pastry is baked, allow it to cool a little and pour in this chocolate filling. Fill below the brim to avoid spills in handling the pie.
Bake at 170 degrees for 30 minutes or less. The baked chocolate filling will be just slightly wobbly but that’s fine. Chocolate will continue to cook after it’s been taken out of the oven.
Allow the tart to cool and place in the fridge until it is ready to add the chocolate ganache.
GANACHE
3/4 cup Heavy Cream
6 oz Dark Chocolate
1 tsp. Espresso Powdered Coffee
1 oz Butter
1 tsp. Honey, optional
Bring cream to a boil in a saucepan over medium heat. Pour cream over chocolate pieces and espresso powdered coffee and let stand until 2 minutes to melt the chocolate. Then add the butter and honey (honey will give it a shiny look). Fluff up the mixture until smooth. While still hot drop the mixture quickly over the tart and begin to rotate the pan in order to spread the ganache over the top of the tart. Refrigerate again before serving.
