If you’re looking for a rich, luxurious dessert for that special occasion, look no further! If you’re a fan of an espresso martini, this tart is for you.
For the Pastry:
225g butter (chilled)
55g caster sugar
350g plain flour
1 medium egg
Vanilla Espresso Filling
250ml double cream
200g milk chocolate
1 tablespoon espresso powder
2 tablespoons coffee liqueur
2tablespoons of Nielsen Massey Vanilla Extract
Vanilla Espresso Cream
125ml whipping cream
1tablespoon coffee liqueur
1tablespoon Nielsen Massey Vanilla Extract
1.Place the butter, sugar and flour into a food processor and blitz until it resembles fine breadcrumbs. Add the egg. Blend again until the mixture just starts to bind. Don’t overmix as it will make the pastry tough.
2.Tip the dough out onto your workspace and bring together using your hands. Flatten into a disk and place into the fridge to chill for at least an hour.
3. Heat the oven to 190oC/ fan 170oC. Take the pastry from the fridge and roll out. Grease an 8” loose based flan tin and place the pastry into it, pressing well into the corners, leaving the excess pastry hanging over. Line the pastry with parchment and baking beans and bake for 15-20 minutes. Take out the parchment and trim off the excess pastry. Cool completely.
4. Place the butter and chocolate, chopped into a medium sized bowl. In a pan, heat the cream, vanilla extract, espresso powder to just boiling point. Add the coffee liqueur. Pour over the chocolate and butter. Stir until the chocolate is melted. Pour the mix into the tart case and leave to set overnight in the fridge.
5. To serve, whisk the cream, vanilla extract and coffee liqueur until soft peaks. Spoon it into a pastry bag and pipe however you wish on top of the tart. Dust with cocoa powder.