Shortcrust pastry to line a
-tart tin
-SYRUP-
250 g Sugar
50 g Coffee beans
2 tb Rum
250 ml Water
FILLING
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
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.
Yields
6 servings
