- 350g sweet pastry
- Egg wash
- 400g bitter chocolate (70% cocoa)
- 225 butter
- 100ml double cream
- 2 eggs
- 3 egg yolks
- 90g caster sugar
- 2 tablespoons of strong fresh coffee
Bitter Chocolate Tart
Ingredients
Method
1. Roll the pastry out to 3mm thick. Line the tart ring, leaving the edges
hanging over, trim when cooked. Bake blind for 20 minutes on 180 deg.
remove the beans and bake until the base is golden.
2. Remove from the oven and egg wash the tart and place back into the oven
for 2 minutes to seal, remove and set aside.
3. Put the chocolate and butter in a heat proof bowl set over a pan of hot
water until completely melted.
4. Whisk the eggs, egg yolks and sugar to a sabayon. Lightly whip the cream
and fold into sabayon.
5. Fold 1 third of the sabayon into the melted chocolate, then fold this mixture
into the remaining sabayon until evenly coloured.
6. Pour into the pastry case and cook on 160 deg. for 20 minutes. Remove
from the oven and leave to cool at room temperature.
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