Chocolate & Coffee Tart

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced and using some butter grease the inside of a large tart pan and dust with flour.
2. Using a food processor or alternatively using a floured workbench combine together the diced butter, flour, cocoa powder and icing sugar and process till bread crumb like consistency is reached.
3. Add each egg one at a time and process for 30 seconds after adding each one.
4. After adding the third egg process for a few minutes until it just reaches a smooth dough consistency. Do not over work the dough.
5. Wrap the tart dough in plastic wrap and rest in the fridge for 20 minutes until chilled.
6. On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart pan and return to the fridge to chill for a further 20 minutes.
7. Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 12 minutes.
8. After 12 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 8 minutes. The tart will be ready when it feels firm when pressed.
9. Whilst allowing the tart base to cool prepare the ganache.
10. Place the cream and espresso in a saucepan and stir on medium heat until the mixture comes to a slight boil. Remove from the heat and pour over the dark chocolate.
11. Allow to sit for 30 seconds then stir until a smooth, silky consistency is reached with the ganache.
12. Allow the ganache to cool for 5 minutes.
13. Remove the cooled tart base from the tart pan and fill slowly with the ganache mixture.
14. Fill to just below the top and allow to set for an hour or more. To speed up the setting process place in the fridge and allow to set.