Chocolate Tart With Coffee Bean Syrup
| 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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