The earthy taste of the espresso, the richness of the cream and the ‘melt in your mouth’ dark chocolate come together to create a perfect end to your meal.
By Erik Houlihan-Jong
Chocolate Espresso Tarts
Prep Time: 1 hour + cooling
Serves: People
Ingredients
For the pastry
250g plain flour
35g Divine Cocoa Powder
100g caster sugar
30 unsalted butter, diced, at room temperature
1 large egg
12 tbsp cold water
For the filling
200ml double cream
2 large eggs
70g caster sugar
1½ tbsp instant espresso coffee
50g Divine 70% Dark Chocolate (to garnish)
Method
Step 1
For the pastry Sift the flour and cocoa powder together. Add the sugar and butter and mix until it resembles breadcrumbs. Add the egg and slowly add the water until it comes together as a dough, don’t overwork it. Form into a ball, cover with clingfilm and chill for 30 minutes.
Step 2
Preheat the oven to 180°C.
Step 3
Roll out the dough and line the six 10cm loose base tart tins with the pastry, trim the edges with a knife.
Step 4
Blind bake with greaseproof paper and dry rice or pie weights for 15 minutes followed by an additional 10 minutes without the paper.
Step 5
For the fillingHeat the cream in a saucepan until it comes to a boil. In a separate bowl, mix the eggs, sugar and coffee. Slowly add the the hot cream to the egg mixture stirring constantly.
Step 6
Pour the filling into the tart shells through a fine sieve.
Step 7
Bake for 25-30 minutes or until the filling is set. When the tarts come out of the oven grate half of the chocolate over the top.
Step 8
When the tarts have cooled, melt the remaining half of chocolate and drizzle over the tarts.
