- 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
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.