Coffee cream pie

“Delicious served with an espresso or latte”

INGREDIENTS FOR THE PASTRY

200g plain flour

4 tbsps ground hazelnuts 2 tbsps icing sugar 100g butter, diced

1 egg and 1 egg yolk

METHOD

1 Pre-heat the oven to 180°C/fan 160°C/gas 4.

2 To prepare the pastry, place the flour and ground hazelnuts in a bowl and add the butter, rubbing it in to form fine breadcrumbs. Add the whole egg and most of the egg yolk and mix to form a soft pastry. Allow to rest for 30 minutes in the fridge. If you have any egg left over, stir a tablespoon of water into it and use it as a pastry egg wash.

3 Roll the pastry out thinly and line a loose base flan tin with it. Prick the base lightly with a fork. Line with a piece of parchment and add the baking beans.

FOR THE FILLING

150g white chocolate 150ml double cream 50ml espresso coffee

White chocolate curls, to decorate Raspberries, to decorate Mint leaves, (optional)

Baking beans

4 Bake blind in the pre-heated oven for about 12 minutes. Carefully remove the parchment and baking beans. Brush the pastry case with egg wash and return to the oven for 4 to 5 minutes, until golden. Remove from the oven and cool completely.

5 Meanwhile, place the chocolate and cream into a saucepan over a medium heat and slowly melt the chocolate. Stir in the espresso and allow to cool until just set.

6 When ready to serve, spoon the coffee chocolate mixture into the pastry case. Decorate with chocolate curls, raspberries around the edge and mint leaves.