Chocolate Espresso and Pistachio Tart

Serves: about 8-10

Prep Time: 10 minutes

Cooking Time: 30 - 40 minutes

Ingredients:

1 small cup espresso coffee

150g dark chocolate, 70% cocoa solids

150ml Millac Gold

2 tbsp golden caster sugar

2 tsp finely grated orange rind

100g shelled, toasted pistachio nuts, chopped

3 medium eggs, beaten

Other

1 x 23cm uncooked short crust pastry flan case, chilled

Icing sugar, to dust

Roselle Aerosol, to serve

Maple or raspberry syrup, to serve

Method:

1. Preheat the oven to 180°C, Gas 4. Prepare a small cup of espresso coffee and leave to cool.
2. Break the chocolate into a double boiler and add the Millac Gold and sugar. Heat gently until the chocolate has melted. (Alternatively, heat in a microwave oven on medium power.)
3. If very hot, cool a little before stirring in two tablespoons of the cooled coffee, orange rind, nuts, and beaten eggs. Pour into the flan case.
4. Put into the hot oven and bake for 30-40 minutes until the pastry is cooked and the filling is firm.
5.  Serve warm or cold slices of the tart dusted with icing sugar. Add swirls of Roselle Aerosol on the side and drizzle with a little syrup.

Add your own touch:

Replace the pistachio nuts with toasted walnuts, hazelnuts or pecans. Replace the orange rind with a little ground cinnamon or ginger. Make individual tartlets with sweet shortcrust or filo pastry, reducing the cooking time to 20-25 minutes