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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy 6 Servings

INGREDIENTS

Shortcrust pastry to line a
tart tin
250 g Sugar
50 g Coffee beans
2 T Rum
250 Water
212 g Plain chocolate 70% cocoa
50 g Unsalted butter
50 g Caster sugar
1 Egg
2 Egg yolks
1/4 pt Double cream
45 Milk
Icing sugar
Cocoa powder
Cream to serve

INSTRUCTIONS

Bake the shortcrust pastry blind.  Make the syrup: Heat together the
sugar, water, beans and rum stirring  until the sugar dissolves, then
let it cook gently.  Melt the chocolate and butter in a double boiler
until melted then  mix in the cocoa powder.  Whisk together the eggs,
egg yolks and sugar until light and the  sugar has dissolved.
Carefully mix the egg with the chocolate mix, add milk and cream and
pour into the pastry case. Place into a low oven and cook for 35-40
minutes. Remove and cool. Serve with clotted cream or double cream.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 307
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 111.5mg
Sodium: 18mg
Potassium: 49.1mg
Carbohydrates: 46.9g
Fiber: <1g
Sugar: 45.2g
Protein: 2.6g


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