Heat the oven to 170/gas 5. Lightly butter the base and sides of an 20cm x 6cm deep spring-form tin.
For the base, mix together the sugar, butter, egg yolk and almonds, add the flour and work to a smooth dough using a food processor. Add extra flour if the dough is too sticky.
Chill for 20 mins.
Roll out the pastry for the thickness of a 1 pound coin and use to line the base of the tin. Trim it neatly and discard the excess pastry. Assemble the tin and bake in the oven for 15 mins. Remove from the oven and brush the pastry with a light coating of egg white to help keep it crisp once the topping is added. Leave to cool
Turn the oven down to 160/gas 4. Bring the cream to the boil, then leave to cool for a few mins. Add 300g dark chocolate, broken into pieces, and the milk chocolate and stir until melted. Add the eggs, sugar and coffee extract and gently beat together. Pour on top of the pastry and bake for 30-35 mins or until just set (it should wobble slightly). Leave to cool completley.
Before serving, melt the remaining dark chocolate with the butter and golden syrup. Once cooled a little, use to coat the top of the tart.
Originally Submitted
4/9/2010
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