A simple tart recipe that's easy to make but uses ingredients that give it that wow factor
For the tart case:
200g Flour 50g Sugar 80g Butter 1 Whole egg For the curd filling: 150g Butter 4 Egg yolks 100g Sugar 100ml Espresso 100g Dark chocolate For the top: 200g Fresh cherries 50g Dark chocolate
Start by making the pastry for the tart case.
Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg. Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes.
When rested, roll out the pastry to fit a 30cm tart case and trim off any excess.
Pierce the tart with a fork and then place back into the fridge to cool and firm up.
Now make the coffee curd by placing a bowl over a pan of simmering water. Add the egg yolks and sugar then whisk together, slowly add small pieces of butter followed by the coffee and chocolate.
As the mixture heats up it will start to cook out the eggs and thicken. Pour a spoonful of the curd onto a plate and place it into the fridge for a few minutes.
When the plate of curd has cooled run your finger through the middle and if it stays separate then its cooked and it will hold its shape. Allow the curd to cool on the side till needed.
Blind bake the tart case by covering with cling film and filling with dried beans or rice
Place the tart in the oven at 180.C for about 15 minutes till cooked through, take out the cling film and bake the tart case for a further 5 minutes to colour all over
Allow the tart case to cool then spread out the coffee curd evenly.
Wash the cherries and then cut in half removing the stones, arrange over the curd and finish with a grating of dark chocolate.