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Receta Bitter Chocolate Tart With Coffee Bean Syrup
by Global Cookbook

Bitter Chocolate Tart With Coffee Bean Syrup
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  Raciónes: 6

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

  1. Preheat the oven to 200C/ 400F/Gas Mark 6. Roll out the pastry and use to line a 23cm round loosebottomed flan tin.
  2. Lightly prick the base then line the tin witl greaseproof paper and fill with baking beans.
  3. Bake for 15 min.
  4. Remove the beans and paper then bake for 810 min more till the pastry is pale golden brown; set aside to cold.
  5. Make the syrup:In a small pan hot 250ml water with the sugar over a low heat stirring occasionally till the sugar has dissolved.
  6. Add in the coffee beans and bring to the boil; reduce the heat and simmer for 4 min.
  7. Remove from the heat and throw away all but 12 of the coffee beans; leave these in the syrup and set aside to cold.
  8. Make the filling:Break 150g of the plain chocolate into small pcs in a heatproof bowl with the white chocolate and butter.
  9. Set over a pan of simmering water and stir till the chocolate has melted.
  10. Remove from the heat al set aside.
  11. 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.
  12. Grate the remaining plain chocolate and scatter over the pastry case then pour over the filling.
  13. Bake for 8 min till set.
  14. Remove the tart from the oven and allow to cold then refrigeratetill ready to serve.
  15. Cut the tart into wedges and serve with a drizzle of coffee bean syrup and clotted cream.
  16. Serves 6