Indulge in this perfectly moreish tart that is sure to please your friends and family. The buttery pastry shell is filled with a silky smooth chocolate-coffee mixture and finished with a whipped mascarpone cream when set. An impressive make-ahead dessert!
500g Paneton ready-rolled sweet short pastry
400g Valrhona dark chocolate fèves (Manjari, Guanaja or Satilia Noire)
100ml Allpress Espresso coffee
3 Tbsp Marsala wine, coffee liqueur or brandy
Valrhona cocoa powder, for dusting
Valrhona chocolate pearls, to decorate
2 tsp Heilala vanilla bean paste
Use the pastry to line the base and sides of a 28cm loose-based tart tin. Trim the edges and prick the base with a fork; chill for 20-30 minutes while preheating the oven to 190°C. Line pastry case with baking paper or foil and fill with baking beans; place in the oven to blind bake for 20 minutes. Remove paper and beans and return to the oven for a further 10-15 minutes until crisp and golden brown. Remove pastry case to cool.
Place chocolate in a bowl. Heat coffee and cream in a saucepan until almost boiling then pour onto the chocolate; allow to stand for 5 minutes until melted then stir until smooth. Cool to room temperature, stirring occasionally. Stir in the Marsala before pouring into the pastry case. Refrigerate for 3-4 hours until set.
Place the mascarpone, cream and vanilla in the bowl of an electric mixer and whisk until soft peaks form. Spoon into a piping bag fitted with a 1.5cm round nozzle. Pipe the mascarpone mixture onto the surface of the chocolate layer. Dust with cocoa and sprinkle with chocolate pearls, to serve.
Recipe by Julie Le Clerc