Now then, little man, for a short time fly from your business; hide yourself for a moment from your turbulent thoughts. Break off now your troublesome cares, and think less of your laborious occupations. Make a little time for God, and rest for a while in Him. Enter into the chamber of your mind, shut out everything but God and whatever helps you to seek Him, and, when you have shut the door, seek Him. Speak now, O my whole heart, speak now to God: 'I seek Thy face; Thy face, Lord, do I desire.'

Anselm

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Coxon’s kit, Coxon1	6	servings

INGREDIENTS

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

INSTRUCTIONS

SYRUP
FILLING
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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