Choca Mocha Tart

Pastry Ingredients:
125g Unsalted Butter
125g Caster Sugar
1 tsp Vanilla Extract
150g Plain Flour 50g Cocoa Powder

Method Cream butter and sugar together in a mixer. Sift flour and cocoa into the butter mix. Grease tin and line with the pastry, leave in the fridge for one hour then cook at 180° for 10mins. Press pastry back into tin with back of metal spoon and refrigerate.

Chocolate Filling:
275ml Double cream in one pan
250ml Double cream in second pan
375g Dark Chocolate
340g Milk Chocolate
30ml Coffee essence

Method: Gently bring the 275ml of cream to the boil and add the dark chocolate, mix together to create a smooth texture with no bubbles. Fill pastry case half way up and cool for one hour. Do the same with second batch of cream adding the coffee essence, then the milk chocolate. Mix as before, spread on top of tart and cool a further two hours.