Chocolate espresso tart
This decadently rich tart is so sophisticated. You can use ready-made shortcrust pastry to save time, if you like.
SERVES 10 PREP 30min, plus chilling COOK 25min
• 175g (6oz) plain flour
• 100g (3½oz) cold unsalted butter, diced
• 25g (1oz) caster sugar
• 1 medium egg, separated
• 200g (7oz) dark chocolate, roughly chopped
• 1tbsp powdered espresso coffee
• 300ml (½ pint) double cream
• Cocoa powder and chocolate curls, to decorate
1 Sift the flour and a pinch of salt into a bowl. Rub in the butter until it resembles fine breadcrumbs. Stir in sugar.
2 Lightly beat the egg yolk with 2tbsp ice-cold water. Using a flat-bladed knife, stir enough of this liquid into the flour mixture to make it clump together without being sticky or too dry. Bring together with your hands and knead lightly until smooth. Shape into a disc, wrap in clingfilm and chill for 30min.
3 Roll out pastry on a floured surface to 3mm (⅛in) thick. Use to line a round 20.5 x 2.5cm (8 x 1in) deep flan tin. Prick base all over and chill the tin for 30min. Preheat oven to 200°C (180°C fan) mark 6. Put a baking sheet in the oven.
4 Crumple a piece of baking parchment larger than the tin to fit over the centre of the pastry. Cover with baking beans or dried pulses.
Place on a preheated baking sheet and bake for 12-15min until pastry is set. Remove beans and paper and bake for 5-10min until sandy to the touch. Cool on a wire rack.
5 Melt the chocolate and powdered coffee in a bowl set over a pan of gently simmering water, making sure the base doesn’t touch the water.
Stir once or twice. Set aside to cool.
6 Whisk the egg white until stiff, then use a metal spoon to fold it into the chocolate. Whisk the cream until it just holds its shape and fold in. Pour into the pastry and chill until set. Dust with cocoa and chocolate curls.