Chocolate Espresso Tart


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1 x 23cm 

Base

  • 125g butter
  • 125g caster sugar
  • 1 tsp vanilla extract 
  • 150g plain flour
  • 50g cocoa powder

  • Sift together the flour and cocoa powder.

Whip the butter and caster sugar together until light. Add  the vanilla and fold in the sifted dry ingredients. Press into the tart base and chill. Blind bake for 12-15mins and remove the pie weights and bake for a few more minutes until the base is firm. Remove and allow to cool.


Filling

  • 340g 70% chocolate, melted
  • 140ml milk
  • ½ tsp cinnamon powder
  • 200ml cream
  • 2 eggs
  • 1 tsp coffee granules


Heat  the oven to 240 degrees. Heat the milk, cream, cinnamon and coffee. Mix the eggs together and pour over  the hot cream mix. Strain onto the melted chocolate and mix together. Pour into the baked tart shell and place in the hot oven. Turn the oven off and leave for 30 minutes. Do not open the oven door. Remove and allow to cool completely.


Espresso cream topping

  • 20ml cold water
  • 5g gelatine powder
  • 5g coffee granules
  • 250ml cream
  • 40g pure icing sugar, sifted


In a small bowl, combine the gelatine and cold water. Let stand until the gelatine is thick. Heat over low heat until the gelatine dissolves, then add the coffee and dissolve. Set aside. Whip the cream and icing sugar to medium peak. Slowly add in the gelatine mixture. Whip until stiff peaks form and it is thick enough to pipe. Pipe onto the cold tart and serve.