Man this week has been a busy one!
So busy in fact that I have had no time to write this little post about something I made for last weekend! (The cushion post I scheduled a while back, but didn’t want to post it until after we had given them away!)
It was Mr M’s birthday, and we were going away for a long weekend on his parent’s narrowboat. Usually I would make him a cake, but as there was only going to be Mr M, Brother M, and I… it didn’t seem worth it. Next best thing? Something involving coffee. So I made these:
Mocha Tart Recipe – makes 4 small tarts
Pastry (note: this makes more than required, but I always make the full amount as I love pastry, and use the rest to make some jam tarts!)
175g plain flour
a pinch of salt
2tbsp caster sugar
115g unsalted butter
1 medium egg yolk mixed with 2tbsp ice cold water
200ml double cream
2 scoops ground coffee
200g dark chocolate, chopped.
Put the flour, salt, and sugar into a food processor, and pulse to combine. Add the butter, and process until it resembles crumbs.
Next add the egg yolk/water mixture and process until it just comes together. Wrap in cling film and chill for 20 minutes.
Heat the oven to 180C/ 350F, and put a baking tray in the oven to heat up, then remove the pastry from the fridge and roll out to line the tins.
Line the cases with greaseproof paper and baking beans and blind bake for 15 minutes, remove the beans and return to the oven for a further 5 minutes.
Leave to cool.
Meanwhile, heat the cream and add the coffee, allowing the flavour to infuse for 30 minutes. Then you can either strain out the coffee grounds if you don’t like the texture, or leave them in, and heat the cream once more. Add the chocolate and leave for a couple of minutes to melt, then mix thoroughly to combine. Pour into cooled cases, and top with a bean! (optional)
Consumption on top of a narrowboat optional.
I however…. don’t like coffee. So for me I made just some regular chocolate ganache, and topped it off with coconut: