Dark Chocolate & Latte Tart
Serves: 12
Prep Time: 25 minutes (plus 1 hour chill time)
Cook Time: 40 minutes
Plus one 23cm x 3cm Fluted Tart Tin
Ingredients:
Chocolate Pastry:
100g Unsalted Butter (softened)
80g Icing Sugar
Pinch of Salt
2 Egg Yolks
120g Plain Flour
40g Cocoa Powder
Filling:
250ml Costa ready to drink Latte
375g Dark Chocolate
100ml Double Cream
90g Unsalted Butter (cubed)
Pinch of Salt
1 tbsp Caster Sugar
Toppings:
275g Mixed Fruit
30g Pistachios
Method:
1. Begin by making the pastry - place the softened butter, icing sugar and salt into a bowl and mix until fully combined and smooth.
2. Follow with the egg yolks and beat until fully combined.
3. Sift the flour and cocoa powder together then add into the butter mixture and mix until you have a smooth paste.
4. Form the pastry into a block and wrap in clingfilm then leave to chill in the fridge for 30 minutes until firm.
5. Roll out the pastry to about 1/2cm thick then line the tart tin.
6. Chill the lined tin in the fridge for another 30 minutes.
7. Preheat the oven to 200C/180C Fan/GM 6.
8. Cover the pastry with baking paper and fill with baking beans then bake for 20 minutes.
9. After 20 minutes remove the baking paper and beans and bake for a further 5-10 minutes until crisp and fully cooked.
10. Leave the pastry case to cool in the tin.
11. For the filling, cut the chocolate into small pieces and place into a bowl with the butter and salt.
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