Chocolate Espresso and Pistachio Tart

A nutty chocolate treat. Tempt yourself with one slice, and then maybe a second

Serves: about 8-10

Prep Time: 10 minutes

Cooking Time: 30 - 40 minutes

Ingredients

• 1 small cup espresso coffee
• 150g dark chocolate, 70% cocoa solids
• 150ml Millac Gold
• 2 tbsp golden caster sugar
• 2 tsp finely grated orange rind
• 100g shelled, toasted pistachio nuts, chopped
• 3 medium eggs, beaten

Other

• 1 x 23cm uncooked short crust pastry flan case, chilled
• Icing sugar, to dust
• Roselle Aerosol, to serve
• Maple or raspberry syrup, to serve

Method

• Preheat the oven to 180°C, Gas 4. Prepare a small cup of espresso coffee and leave to cool.
• Break the chocolate into a double boiler and add the Millac Gold and sugar. Heat gently until the chocolate has melted. (Alternatively, heat in a microwave oven on medium power.)
• If very hot, cool a little before stirring in two tablespoons of the cooled coffee, orange rind, nuts, and beaten eggs. Pour into the flan case.
• Put into the hot oven and bake for 30-40 minutes until the pastry is cooked and the filling is firm.
• Serve warm or cold slices of the tart dusted with icing sugar. Add swirls of Roselle Aerosol on the side and drizzle with a little syrup.

Add your own touch

Replace the pistachio nuts with toasted walnuts, hazelnuts or pecans. Replace the orange rind with a little ground cinnamon or ginger. Make individual tartlets with sweet shortcrust or filo pastry, reducing the cooking time to 20-25 minutes