Chocolate Tart With Coffee Bean Syrup Recipe
Servings: 6
Ingredients
- Shortcrust pastry to line a tart tin
- 250 gm Sugar
- 50 gm Coffee beans
- 2 Tbsp. Rum
- 250 ml Water
- 212 gm Plain chocolate 70% cocoa
- 50 gm Unsalted butter
- 50 gm Caster sugar
- 1 lrg Egg
- 2 lrg Egg yolks
- 1/4 pt Double cream
- 45 ml Lowfat milk Icing sugar Cocoa pwdr Cream to serve
Directions
- Bake the shortcrust pastry blind.
- Make the syrup: Heat together the sugar, water, beans and rum stirring till the sugar dissolves, then let it cook gently.
- Heat the chocolate and butter in a double boiler till melted then fold in the cocoa pwdr.
- Whisk together the Large eggs, egg yolks and sugar till light and the sugar has dissolved.
- Carefully mix the egg with the chocolate mix, add in lowfat milk and cream and pour into the pastry case. Place into a low oven and cook for 35-40 min. Remove and cold. Serve with clotted cream or possibly double cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 522 | |
| Calories from Fat 291 | 56% |
| Total Fat 33.92g | 42% |
| Saturated Fat 20.16g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 35mg | 1% |
| Potassium 366mg | 10% |
| Total Carbs 58.2g | 16% |
| Dietary Fiber 6.5g | 22% |
| Sugars 45.62g | 30% |
| Protein 7.73g | 12% |
