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  • Chocolate Tart With Coffee Bean Syrup

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    Chocolate Tart With Coffee Bean Syrup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Shortcrust pastry to line a tart tin
    • 250 gm Sugar
    • 50 gm Coffee beans
    • 2 Tbsp. Rum
    • 250 ml Water
    • 212 gm Plain chocolate 70% cocoa
    • 50 gm Unsalted butter
    • 50 gm Caster sugar
    • 1 lrg Egg
    • 2 lrg Egg yolks
    • 1/4 pt Double cream
    • 45 ml Lowfat milk Icing sugar Cocoa pwdr Cream to serve

    Directions

    1. Bake the shortcrust pastry blind.
    2. Make the syrup: Heat together the sugar, water, beans and rum stirring till the sugar dissolves, then let it cook gently.
    3. Heat the chocolate and butter in a double boiler till melted then fold in the cocoa pwdr.
    4. Whisk together the Large eggs, egg yolks and sugar till light and the sugar has dissolved.
    5. Carefully mix the egg with the chocolate mix, add in lowfat milk and cream and pour into the pastry case. Place into a low oven and cook for 35-40 min. Remove and cold. Serve with clotted cream or possibly double cream.

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