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Ingredientes
- 250 gm shortcrust pastry
- 250 gm sugar
- 25 gm darkroast coffee beans
- 250 gm good quality plain chocolate
- 150 gm white chocolate broken into pcs
- 100 gm unsalted butter
- 100 gm caster sugar
- 3 x Large eggs plus 4 egg yolks clotted cream to serve
Direcciones
- Preheat the oven to 200C/ 400F/Gas Mark 6. Roll out the pastry and use to line a 23cm round loosebottomed flan tin.
- Lightly prick the base then line the tin witl greaseproof paper and fill with baking beans.
- Bake for 15 min.
- Remove the beans and paper then bake for 810 min more till the pastry is pale golden brown; set aside to cold.
- Make the syrup:In a small pan hot 250ml water with the sugar over a low heat stirring occasionally till the sugar has dissolved.
- Add in the coffee beans and bring to the boil; reduce the heat and simmer for 4 min.
- Remove from the heat and throw away all but 12 of the coffee beans; leave these in the syrup and set aside to cold.
- Make the filling:Break 150g of the plain chocolate into small pcs in a heatproof bowl with the white chocolate and butter.
- Set over a pan of simmering water and stir till the chocolate has melted.
- Remove from the heat al set aside.
- In a clean bowl whisk together the caster sugar Large eggs and extra yolks for about 10 min till thickened then mix in the melted chocolate mix.
- Grate the remaining plain chocolate and scatter over the pastry case then pour over the filling.
- Bake for 8 min till set.
- Remove the tart from the oven and allow to cold then refrigeratetill ready to serve.
- Cut the tart into wedges and serve with a drizzle of coffee bean syrup and clotted cream.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 659 | |
| Calories from Fat 394 | 60% |
| Total Fat 45.79g | 57% |
| Saturated Fat 27.66g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 69mg | 3% |
| Potassium 455mg | 13% |
| Total Carbs 69.1g | 18% |
| Dietary Fiber 7.0g | 23% |
| Sugars 56.96g | 38% |
| Protein 10.08g | 16% |
