Bitter chocolate and coffee tart
Chocolate and coffee were made for each other, and this tart has enough of both to form a perfect combination. Serve with generous lashings of whipped cream.
|1 pinch||Baking powder|
|65 g||Caster sugar|
|125 g||Unsalted butter|
- In a food-processor bowl mix the flour, baking powder, salt and sugar. Work in the butter and egg (only yolk) until it forms a smooth dough. Rest the pastry in the fridge for at least an hour before rolling it out to fit a 20cm tart tin, pressing it to the edges. Leave it to rest for 20 minutes.
- Heat the oven to 180C. To make the filling, use an electric mixer to cream the sugar and butter until pale and creamy. Add the orange zest (½ orange). Lightly mix the eggs for a few seconds, then mix into the butter. Add the flour, hazelnuts (chopped), chocolate (grated), coffee (finely ground) and Campari. Pour the filling into the tart shell and bake for 30 minutes. Remove from the oven and cool before taking it out of the tin.