120g cold unsalted butter, cubed
1 cup flour
1/3 cup icing sugar
2 egg yolks
200g dark chocolate (70%)
1 ½ tbls powdered coffee
1 egg white
¼ cup caster sugar
300ml thickened cream
2 tsp cocoa powder
To make pasty, sift flour and icing sugar into a bowl. Using your fingertips, rub in butter until the mix resembles breadcrumbs.
Lightly beat the yolks and using a dinner knife cut yolks into the flour mixture until the pastry begins to clump together. Turn out onto a lightly floured surface and gently kneed until a smooth pastry forms. Shape into a disc, wrap in cling film and chill for 30 minutes.
Once pastry has chilled, roll it out on a lightly floured surface until approximately 3mm thick. Line a 23cm fluted tart tin with the pastry and gently press into flutes. Cut off any excess pastry and chill for a further 30 minutes.
While the pastry chills, preheat oven to 180 degrees fan-forced. Line tart shell with a piece of crumpled baking paper and fill with baking beans (dried beans, pulses or rice will work too). Bake for 12-15 minutes until the pastry has set.
Remove the beans and bake tart for a further 10 minutes or until the pastry has dried and become lightly golden brown. Set aside to cool.
To make the filling, dissolve the coffee in 1 teaspoon boiling water.
Break chocolate into a heat proof bowl and place over a pot of gently simmering water, making sure the base doesn’t touch the water.
Add the coffee and stir occasionally until the chocolate has melted. Set aside to cool.
Meanwhile, whisk egg white until frothy.
Once frothy, begin gradually adding in sugar and continue whisking until the mixture is glossy and holds soft peaks. Fold into cooled chocolate.
Whisk cream until it just holds its shape.
Fold into chocolate, ensuring that the cream and egg white have been well combined.
Pour chocolate into pastry shell and refrigerate for 3-4 hours.