The Roast and Post Coffee Company - mail order coffees and teas

Chocolate Tart with Coffee Bean Syrup
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Serves 6

Ingredients

Shortcut pastry to line a tart tin cream to serve

Ingredients for syrup

250g sugar 50g coffee beans
2 tbsp rum 250ml water

Ingredients for filling

212g plain chocolate (70% cocoa) 50g unsalted butter
50g caster sugar 1 large egg
2 large egg yolks ¼ pint double cream
45ml milk icing sugar
cocoa powder

Bake the shortcrust pastry

Syrup:
Heat together the sugar, water, beans and rum stirring until the sugar dissolves, then let it cook gently.

Filling
Melt the chocolate and butter in a bain marie 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. Place into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted or double cream.

The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93

212g plain chocolate (70% cocoa)	50g unsalted butter
50g caster sugar	1 large egg
2 large egg yolks	¼ pint double cream
45ml milk	icing sugar
cocoa powder