Bitter Chocolate Tart:
Sweet paste
725g plain flour
25g Cocoa Powder
(bind together)
375g soft butter
300g icing sugar
2 eggs
3 egg yolks
(bind together)
Bitter Chocolate filling:
175g unsalted butter
200g dark bitter chocolate
2 eggs
60g caster sugar
4tbsp water
Honeycomb:
75g clear honey
140g liquid glucose
400g caster sugar
4tbsp cold water
15g bicarbonate of soda
Coffee Bean posit:
110g ground coffee beans
250g caster sugar
600ml Cream
Method
Bitter Chocolate tart:
Bind each mixture separately as suggested above. Slowly ass together until smooth.
Roll out, place in an eight inch pastry ring. Bake at 200c/400f for 20 minutes then leave to cool.
Bitter Chocolate Filling:
Melt the chocolate and butter in a bowl over a pan of simmering water. Whisk eggs until light and fluffy.
Boil the water with the sugar, remove to cold bowl. Whisk eggs into sugar/water mix.
Pour in chocolate mix and fold ingredients together.
Pour into tart case and refrigerate.
Honeycomb:
Heat all of the ingredients, except the bicarbonate, in a large pan until caramelised.
Remove from heat, whisk in bicarbonate.
Pour mixture onto grease proof paper, leave to cool.
Break into pieces to serve with tart.
Coffee bean posit:
Boil all ingredients in a pan. Reduce by half. Place in a plastic container, cool then freeze. Serve with Tart.