Recipe of the Week: Italian Espresso Tart
A rich dessert treat.
This is a delicious and luscious coffee tart that tastes rich rather than heavy. The addition of whipped cream on the top cuts through the intense coffee flavour and makes it more subtle… a bit like the difference between drinking an espresso coffee and a cappuccino!
It is a perfect after dinner dessert treat.
- 250g digestive biscuits
- 2 tbsp. cocoa powder
- 125g butter, melted
- 2 free-range egg yolks
- 100g caster sugar
- 1 tbsp. cornflour
- 600ml milk
- 3 gelatine leaves
- 350g dark chocolate
- 2 tbsp. instant espresso coffee
- 250ml double cream
Place the biscuits with the cocoa powder into a food processor and whizz until you have crumbs. Add the melted butter and mix well. Remove and press into a 20cm spring-form tin.
Meanwhile, place the milk into a non-stick pan over a low heat. Break the chocolate into the milk and stir gently until warmed and the chocolate has melted. Place the gelatin leaves into a bowl of cold water and set aside.
Whisk the sugar, eggs and cornflour together in a bowl, then when the milk is ready pour over the mixture, while continuing to whisk.
Pour back into the pan and return to the heat, adding the coffee granules. Continue to stir, until the mix turns to a smooth thick custard and coats the back of a wooden spoon.
Squeeze all of the water out of the gelatine leaves with your hands and add to the hot custard, stirring well.
Pour the mixture into the cake tin, and allow to cool before placing into the fridge to set completely.
When ready to serve, remove the side of the tin and place it on a serving plate.
Whip the cream until stiff, then pile on top and decorate with a sprinkle of cocoa powder.
