- Serves: 6-8
- Cook Time: 25 minutes plus cooling
- Prep Time: 25 minutes
- Effort: easy
For the pastry
- 175 g butter, softened
- 50 g caster sugar
- 1 egg yolk
- 270 g plain flour, sieved
For the coffee filling
- 125 g butter
- 250 g muscovado sugar
- 10 g espresso beans, finely ground
- 90 ml Kahlua liqueur
- 2 eggs, lightly beaten
- 50 g self -raising flour, sieved
- 40 g plain chocolate, broken
- 1 handful coffee bean
- icing sugar, for dusting (optional)
1. For the pastry: Cream the butter and sugar together until light and fluffy. Add the egg yolk and stir until fully incorporated and smooth.
2. Slowly add the flour and mix until the pastry forms a ball, taking care not to overwork the dough.
3. Divide the dough in half and freeze one portion to use later. Wrap the remaining pastry in clingfilm and leave to rest for 20 minutes.
4. Roll the pastry out on a lightly floured work surface and use to line a 20cm tart tin with a removable base. Refrigerate until needed.
5. Preheat the oven to 180C/160C fan/gas 4.
6. For the filling: Heat the butter and sugar together in a saucepan until melted. Add the grounded espresso beans and Kahlua, stir in the eggs and then fold in the flour lightly but thoroughly.
7. Pour the mixture into the chilled pastry case and cook for about 20-25 minutes, checking after 20 minutes. Remove from the oven and cool.
8. For the decoration: Melt the chocolate in a small bowl set over a saucepan of gently simmering water.
9. Dip the whole coffee beans into the melted chocolate.
10. Dust the top of the tart with icing sugar, if you wish. Arrange the chocolate beans in clusters around the edge of the tart.
From Cafe Italia, published by Ryland, Peters and Small
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