Coffee lovers of the world rejoice! The chocolate espresso filling is matched with almond pastry and a Kahlúa-cream topping. It makes a fab afternoon slice.
- 1 cup plain flour, plus extra for dusting
- ½ cup hazelnut meal
- 2 tbsp caster sugar
- 100 g chopped butter, chilled
- 1 egg, separated
- 1 tbsp brown sugar
- 1 tbsp instant coffee granules
- 425 ml double cream
- 200 g dark chocolate, chopped
- 50 g butter, softened
- 2 ½ tbsp Kahlua coffee liqueur
- 1 tbsp icing sugar mixture
- cocoa powder to dust
- Put flour, hazelnut and caster sugar in bowl of a food processor, pulsing to combine. Add cold butter, processing until mixture resembles breadcrumbs. Add egg yolk, pulsing until rough dough forms (add 1 tbsp of very cold water, if needed).
- Bring dough together with your hands and knead briefly on a lightly floured surface. Roll out, then line a 3.5 x 12cm tart tin, leaving some pastry sticking up over sides of tin. Put in fridge for 30 minutes.
- Preheat oven to 190°C. Line pastry case with baking paper and uncooked beans or rice and bake for 20 minutes or until just golden. Remove paper and beans, brush with egg white and bake for another 5 minutes. Trim off excess pastry and set aside to cool completely.
- Meanwhile, put brown sugar, coffee grounds and 300ml of the cream in a medium saucepan over a medium heat and cook until sugar has dissolved and mixture is hot. Put chocolate and butter in a large bowl, then pour espresso mixture over, stirring until chocolate and butter has melted. Whisk in 2 tbsp Kahlúa, then pour mixture into tart and put in refrigerator for 1 hour or until set.
- Put icing sugar, remaining cream and Kahlúa in a bowl and whisk by hand until soft peaks form. Spoon into a pastry bag with a 2cm-round nozzle and pipe small dots on top of tart. Serve dusted with cocoa.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||22.3 g|
|Total carbohydrates||38.3 g|
|- Sugars||21.3 g|
|Dietary fibre||2.5 g|