I haven't worked out what is more delicious - whether to serve it warm or have it cold - either way, it is a wonderful pudding.. It suggests making up 6 separate tarts, but I made it into one large tart and apart from taking slightly longer than 12-15 mins to cook, it was fine.
Ingredients:
Chocolate Pastry:
1 cup flour
½ cup icing sugar
1 tablespoon cocoa
90g butter, softened
1 egg yolk
Filling:
1 cup cream
200g dark chocolate, chopped
2 teaspoons instant coffee granules
2 eggs beaten
Pastry: Process all ingredients in a food processor, adding about 1 tablespoon water, until mixture just forms a ball. Divide in 6 and roll each piece between plastic wrap to line greased 12 cm shallow tart tins. Line each with a piece of foil, chill 10 minutes. Preheat oven to 180° C. Bake for 10 minutes, remove foil and bake 5 minutes more. Cool.
Filling: Warm cream on low heat, stir in chocoloat until smooth. Dissolve coffee in 1 tablespoon hot water and stir into chocolate. Cool to lukewarm then whisk in eggs. Pour filling into pastry cases and bake 12-15 minutes until just set. Dust with cocoa. Serves 6
