| 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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