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Bitter Chocolate Tart with Coffee Bean Syrup

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Serves: 6-8

250g / 9 oz shortcrust pastry clotted cream, to serve

For the coffee bean syrup:
250g / 9 oz sugar
25g / 1 oz dark-roast coffee beans

For the filling:
250g / 9 oz good-quality plain chocolate
150g / 5 oz white chocolate, broken into pieces
100g / 3 1/2 oz unsalted butter
100g / 3 1/2 oz caster sugar
3 eggs, plus 4 extra yolks


Preheat the oven to 200ºC / fan oven 180ºC / gas mark 6. Roll the pastry out and use to line a 23cm / 9 in round loose-bottomed flan tin. Lightly prick the pastry with a fork, then line with greaseproof paper and fill with baking beans. Bake for 15 minutes. Remove the beans and paper, then bake for 8-10 minutes more, until the pastry is pale golden. Set aside to cool.

Make the syrup: in a small pan, warm 250ml / 8 fl oz water with the sugar over a low heat, stirring occasionally, until the sugar has dissolved. Add the coffee beans and bring to the boil. Reduce the heat and simmer for 4 minutes. Remove from the heat and discard all but 12 of the coffee beans. Leave these in the syrup and set aside to cool.

Make the filling: break 150g / 5 oz of the plain chocolate into small pieces and place in a heatproof bowl with the white chocolate and the butter. Set the bowl over a pan of simmering water and stir occasionally until all the chocolate has melted. Remove the bowl from the heat and set it aside.

In a clean bowl, whisk together the caster sugar, eggs and extra yolks for about 10 minutes, until thickened. Grate the remaining plain chocolate and sprinkle it over the pastry case, then pour over the filling. Bake for 8 minutes, until lightly set. Remove and leave to cool, then chill.

Serve the tart cut into wedges with a little coffee bean syrup and some clotted cream.

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