Menz AlmondChoc Coffee Tart

Method

• Step 1

  To make the tart, process flour, butter, icing sugar and hazelnut meal in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water until the dough just comes together. Cover. Rest in the fridge for 30 minutes.

• Step 2

  Preheat oven to 180°C. Roll out pastry on a floured surface until 4mm thick. Line a fluted tart tin with pastry. Trim excess.
  Cover with baking paper. Fill with pastry weights or rice.
  Bake for 15 minutes. Remove paper and weights. Bake for a further 10-12 minutes or until golden brown.
  Place on a baking tray to completely cool. 

• Step 3

  For coffee ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate, stir until smooth. Set aside.

• Step 4

  To assemble tart, evenly spread crumbed Menz AlmondChocs over the cooled tart shell.
  Pour over the coffee ganache. Refrigerate until set (2-3 hours).

• Step 5

  When tart is completely set decorate with chocolate ganache and Menz AlmondChocs.