A deliciously rich dark-chocolate, coffee and caramel tart, in a home-made pastry case The inspiration for this comes from the American food writer David Lebovitz. Make sure you take the caramel far enough – it has to be bittersweet (but not burnt, of course). SERVES 10 (possibly more – it’s best…
200g plain flour * 60g icing sugar * 100g butter, cut into cubes * ½ tsp vanilla extract * 1 egg yolk For the filling: * 250g sugar * 4 tbsp brandy * 2 tbsp espresso coffee * 115g unsalted butter * 100g Green & Black’s chocolate with espresso, broken into pieces * 70g bitter chocolate (99 per cent cocoa solids), broken into pieces * 2 large eggs, lightly beaten * 35g plain flour, sifted In a food processor, blitz the flour, sugar, butter and a pinch of salt until the mixture looks like breadcrumbs.
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