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Tart recipes

Coffee and chocolate tarts

By TASTE

Serves 6 tarts

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

Fairtrade coffee beans and espresso, for garnishing

For the pastry:

200 g flour, plus extra for dusting
150 g butter, ice cold
60 g caster sugar
1 free-range egg
1 free-range egg yolk

For the filling:

300 g dark chocolate
250 ml (1 cup) double cream
75 ml (5T) strong Fairtrade coffee or espresso

Method

To make the pastry: In a processor, process the flour, butter and sugar until the mixture resembles fine crumbs. Place in a bowl and add the egg and egg yolk. Combine and press together using your hands.

Dust a work surface with a little flour then lightly knead the dough until smooth. Dust a sheet of clingfilm with a little flour then roll out the dough on the clingfilm until 5mm thick.

Cut out rounds then line each tart case with dough. Refrigerate to chill while preparing the filling. Preheat the oven to 180°C.

To make the filling: Melt the chocolate and cream. Add the warm coffee or espresso then whisk until thick and smooth.

To assemble: Remove the tart cases from the refrigerator and bake blind. Remove and cool. Fill each with the chocolate-and-coffee mixture and serve garnished with coffee beans and espresso.

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