Chocolate Tart with Coffee Bean Syrup

Serves 6

Ingredients
 

Shortcut pastry to line a tart tin cream to serve


Ingredients for syrup

250g sugar 50g coffee beans
2 tbsp rum 250ml water


Ingredients for filling

212g plain chocolate (70% cocoa) 50g unsalted butter
50g caster sugar 1 large egg
2 large egg yolks ¼ pint double cream
45ml milk icing sugar
cocoa powder

Bake the shortcrust pastry

Syrup:
Heat together the sugar, water, beans and rum stirring until the sugar dissolves, then let it cook gently.

Filling
Melt the chocolate and butter in a bain marie until melted then mix in the cocoa powder. Whisk together the eggs, egg yolks and sugar until light and the sugar has dissolved.

Carefully mix the egg with the chocolate mix, add milk and cream and pour into the pastry case. Place into a low oven and cook for 35-40 minutes. Place into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted or double cream.

The Roast & Post Coffee Co. ®

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