Chocolate Espresso Tart

Serves: 20

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Total Time: 55

Prep Time: 30

Cook Time: 25

• 175 gram(s) plain flour
• 1 pinch(es) salt
• 100 gram(s) (3½oz) cold unsalted butter, diced
• 25 gram(s) caster sugar
• 1 medium egg, separated
• 200 gram(s) bar good-quality dark chocolate, such as Valrhona Grand Cru Noir Manjari, 64% cocoa solids, broken into squares
• 1 tablespoon(s) powdered espresso coffee
• 284 ml carton double cream
• Cocoa powder and chocolate curls to decorate

Method

1. Sift flour and salt into a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in sugar.
2. Lightly beat 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 lightly floured surface to 3mm (1/8in) thick. Use to line a round 20.5cm (8in) x 2.5cm (1in) deep flan tin. Prick base all over; chill for 30min. Preheat oven to 200ºC (180ºC fan) mark 6. Put a baking sheet in oven.
4. Crumple a piece of greaseproof larger than the tin to fit in the centre of the pastry. Cover with baking beans or dried pulses. Bake for 12-15min until pastry is set. Remove beans and paper and bake for 5-10min. Cool on a wire rack.
5. Melt chocolate and coffee in a glass 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 egg white until stiff. Using a metal spoon, fold into chocolate. Whisk cream until it just holds its shape; fold in. Pour into pastry; chill until set. Dust with cocoa and chocolate curls.
7. Cook's tip... Save time and decorate the tart with Super Cook Select Belgian Chocolate Scrolls , £2.99 per pack from Sainsbury's.

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