Espresso Chocolate Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">25g cocoa powder</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g high-quality dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">3 tbsp freshly brewed espresso (or 2 tbsp instant espresso powder dissolved in 3 tbsp hot water)</li><li class="ingredients-single-item">2 tbsp coffee liqueur (optional)</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">2 tbsp cocoa powder for dusting</li><li class="ingredients-single-item">Chocolate-covered coffee beans</li><li class="ingredients-single-item">Gold dust (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the chocolate pastry, sift the flour and cocoa powder together in a large bowl. Add the cold cubed butter and rub into the flour mixture using your fingertips until it resembles breadcrumbs. The cold butter is crucial here – it creates steam during baking that helps develop flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar and salt. Add the egg yolk and 2 tablespoons of ice-cold water, then mix with a knife until the dough begins to come together. Add the remaining tablespoon of water if needed – the dough should be pliable but not sticky. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and prevents the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Be gentle but confident with your rolling – too much pressure can make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully transfer the pastry to the tin, pressing it into the corners and trimming any excess. Don't stretch the pastry as it will shrink back during baking. Prick the base all over with a fork – these holes allow steam to escape and prevent the base from puffing up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and crisp. The bottom should look matte rather than shiny, indicating it's fully baked. Allow to cool completely in the tin – a warm case will start melting your ganache filling prematurely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, place the chopped chocolate in a large heatproof bowl. Heat the cream and sugar in a saucepan until it just begins to simmer – look for small bubbles around the edge, but don't let it boil as this can affect the texture of your ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. This allows the chocolate to melt slowly and evenly. Then gently stir from the center outward until smooth and glossy. Stirring too vigorously can incorporate air bubbles, which will ruin the silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the softened butter in small pieces, stirring until completely incorporated. The butter enriches the ganache and gives it a beautiful sheen. Stir in the espresso and coffee liqueur (if using) until completely blended. The warm mixture should be perfectly smooth and glossy, with no streaks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the ganache into the cooled tart case and gently tap the tin on the counter a few times to remove any air bubbles. Let it settle for a minute, then check for any remaining bubbles – you can pop these with a toothpick.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the tart for at least 4 hours, or preferably overnight, until the filling is completely set. The ganache should feel firm to the touch but will melt beautifully in your mouth.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, carefully remove the tart from the tin and place on a serving plate. Dust the edges with cocoa powder using a small sieve for precision, and decorate with chocolate-covered coffee beans arranged in a pattern of your choice. If using, brush a tiny amount of gold dust over the beans or in delicate streaks across the surface for a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to come to room temperature for about 20 minutes before serving – this brings out the full depth of flavors and gives the perfect melt-in-the-mouth consistency. Use a warm, clean knife for each slice to achieve perfect cuts. This tart will keep, covered, in the refrigerator for up to 3 days, though the pastry will gradually soften.</li></ol>