Menz AlmondChoc Coffee Tart
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.
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.
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.
To assemble tart, evenly spread crumbed Menz AlmondChocs over the cooled tart shell.
Pour over the coffee ganache. Refrigerate until set (2-3 hours).
When tart is completely set decorate with chocolate ganache and Menz AlmondChocs.