INGREDIENTS
100 ml full-cream milk
400ml double cream
50g brown sugar
300g good quality dark chocolate
2 eggs
1 tsp vanilla paste
2tsp instant coffee
3 Tbs of roughly crushed, toasted hazelnuts
1 punnet fresh blackberries to serve
1 quantity of sweet shortcrust pastry

INSTRUCTIONS
Pre-prepare one portion of blind-baked sweet shortcrust pastry in a round tart tin with a removable base. Cool, then place onto a cookie tray.

Pre-heat the oven to 170 °C (335°F). For the chocolate filling, put the milk, cream, chocolate, coffee, brown sugar, eggs, & vanilla extract into a bowl that fits over a pot with boiling water (creating a double boiler), & simmer while continuously stirring gently.

Pour the filling into the tart shell while on a cookie try then carefully slide into the oven. Bake for 25-30 mins or until the filling is cooked & slightly wobbly (like a baked custard). It will look runny, but become a lot firmer as it cools.

Leave to chill on the benchtop until set.

When ready to serve, decoratively place the blackberries around one side of the tart & finish with a sprinkling of toasted hazelnuts.

KITCHEN NOTES

• You can easily purchase some good quality sweet shortcrust pastry for your base for a quick option.
• This tart is smooth & silky – it will impress all your friends! It can be made a day in advance.