PASTRY

1. Heat the oven to 170°C, fan forced.
2. Whip the butter until smooth.
3. Add the sugar and egg, and mix to combine.
4. Lastly, add the flour, salt and baking powder, then mix until the ingredients just come together as a dough.
5. Press into an even, flat square and wrap in plastic wrap. Place into the refrigerator for 30 minutes, until firm.
6. On a lightly floured workbench, roll the pastry out to 5mm in thickness.
7. Line a fluted tart tin, 200mm in diameter, with the pastry. Trim any excess pastry from the top.
8. Line the pastry with scrunched baking paper and fill with uncooked rice.
9. Bake in the pre-heated oven for 10 minutes.
10. Remove the lining and bake for a further 8-10 minutes, until golden-brown.

COFFEE & CHOCOLATE FILLING

1. Heat the oven to 170°C, fan forced.
2. Place the dark chocolate, milk chocolate and butter in a microwave-safe plastic bowl and heat until completely melted, stirring after each addition of heat.
3. Add the cocoa powder and whisk to combine, followed by the flour.
4. Use the espresso function on the Jura Coffee Machine to produce 80ml of espresso.
5. In a separate bowl, lightly whisk the eggs, espresso, sugar and vanilla to combine.
6. Fold the chocolate mixture through.
7. Pour into the tart shell and bake in the pre-heated oven for 25-30 minutes.
8. Allow to sit at room temperature for 15 minutes before removing from the tart ring.
9. Allow to cool completely at room temperature.

COFFEE SYRUP

1. Use the espresso function on the Jura Coffee Machine to produce 10ml of espresso.
2. In a bowl, place the espresso, glucose and vanilla, then mix to combine.

FINISHING

1. Use a vegetable peeler to create chocolate shavings from the block of chocolate. Set aside.
2. Dust the top of the cooled tart with cocoa powder.
3. Whip the cream, icing sugar and vanilla until it reaches firm peaks.
4. Using a 12mm round piping nozzle, pipe the cream over a third of the tart surface.
5. Heat a metal melon baller in hot water and use it to create cavity indents in some of the piped cream peaks.
6. Pipe the prepared coffee syrup into the cavities.
7. Scatter the chocolate shavings and coffee beans on top of the cream.

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