Ingredients

For the chocolate pastry:

• 240g plain flour
• 25g cocoa powder
• Pinch of salt
• 125g unsalted butter, cold and cubed (+ extra for greasing)
• 120g icing sugar
• 2 eggs

For the coffee ganache Layer:

• 300g cream
• 15g coffee beans
• 150g 70% dark chocolate
• 1tsp coffee extract
• 50g toasted hazelnuts, roughly chopped

For the chocolate cremeux:

• 250ml cream
• 50ml milk
• 4 egg yolks
• 30g caster sugar
• 120g dark chocolate, roughly chopped
• 1 leaf of gelatine

To finish:

• 6 hazelnuts, toasted
• Gold leaf

Tools

• kMix Stand Mixer Pastel Pink

Method

For the chocolate pastry:

1. Sift the flour, cocoa powder, and salt together into the stand mixer bowl and add the butter. Using the paddle attachment, mix the butter with the flour until it resembles breadcrumbs.
2. Add the icing sugar and the eggs and mix until the dough just comes together.
3. Wrap the dough in clingfilm and place in the fridge for at least 30 minutes to chill.
4. Preheat the oven to 190C or 170C if using a fan oven. Grease 6 x 7cm perforated rings with a little butter.
5. Roll out the dough on a lightly floured surface into a large rectangle. Cut out pastry circles using the tart rings and place them on a baking tray lined with parchment paper. Cut six strips of pastry, about 2cm x 24cm long and arrange each strip around the inside of the tart rings.
6. Prick the base of each tart with a fork and place in the freezer for five minutes.
7. Bake the tarts blind by lining with small squares of parchment paper, filling with baking beans or rice, and baking in the oven for 10 minutes. Remove the parchment paper and bake for a further 2-3 minutes until cooked through.
8. Remove from the oven and allow to cool.

For the coffee ganache layer:

1. Put the coffee beans and cream into a saucepan and heat until the cream is just simmering.
2. Pour the cream through a sieve on top of the chopped chocolate. Whisk the mix until all of the chocolate is melted and the ganache is smooth. Add the coffee extract and fold through.
3. Leave to cool for 20 minutes.

For the chocolate cremeux:

1. Soak the gelatine leaf in a bowl of cold water.
2. Make a crème anglaise by heating the cream and milk in a small saucepan to a simmer.
3. Whisk the egg yolks and sugar in a small bowl, and when the cream has reached a boil, slowly pour over the egg yolk and sugar mix, whisking all the time.
4. Pour the mix back into the pan and cook until the crème anglaise has reached 77C.
5. Squeeze out the gelatine leaf and add to the crème anglaise and whisk well to dissolve.
6. Pass the anglaise through a sieve onto the chocolate. Stir the mixture until fully emulsified.
7. Leave the cremeux in the fridge for at least 2-3 hours to set.
8. Once set, whip until smooth and place in a piping bag until ready to assemble the tart.

To Assemble:

1. Place a few chopped hazelnuts in each tart shell. Pipe coffee ganache into each shell, up to the top. Place in the fridge to set for 20 minutes until just set on top.
2. Put the cremeux into a piping bag and pipe on top of the tarts. Garnish with hazelnuts to serve.

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