ESPRESSO CHOC TART

I cannot bake. I find it so frustrating. I always think I know better and I don’t measure which of course doesn’t work. However this recipe is so worth it.

It is so enjoyable to make because you can split up the steps. Make the pie dough on Wednesday night after dinner and bake for Friday or Saturday night.

Ingredients

Base

2 ½ cups flour

2 tsp sugar

1 tsp salt

280gm butter

1 tablespoon white vinegar

¼ cup ice water

Filling

180grams dark chocolate 70%

½ cup butter

3 eggs

Pinch of salt

½ cup caster sugar

2tbsp espresso powder

300g chopped hazelnuts

For the pie crust blitz sugar, salt, flour and butter in a blender or food processor or blender until it looks like fine breadcrumbs

Tip out and add all the vinegar and some water gradually until the pastry comes together

Knead into a ball and flatten out into a thick disc. Cover in glad wrap and chill for an hour

Roll out and press into a tart tin pressing it in to the sides cutting off excess pastry leaving a 2cm over hang

Place a sheet of baking paper on pastry and weigh down with rice or pastry weights

Bake for 20 mins at 180 degrees

While the crust is baking make filling

Melt chocolate on a double boiler with butter and slowly mix in espresso powder

Leave chocolate to cool slightly

In a bowl beat eggs and sugar until double the size add salt and keep beating until luscious.

Add half chocolate into egg mixture folding it gently

Continue folding with the remaining half

Pour mixture into pastry and sprinkle hazelnuts roughly over the mixture

Bake for 30 minutes