Ok so here's the recipe that calls for the Muscovado sugar.
Crust -
175g salted butter
50g caster sugar
1 egg yolk
270g plain flour - sifted
Filling -
125g butter
250g Muscovado sugar
10g finely ground espresso beans
6 TBL Kahula or Tia Maria
2 eggs, lightly beaten
50g self rising flour, sieved
40g dark chocolate
A handful of espresso beans
To make the pastry, cream the butter and sugar in a food processor or mixer until light and fluffy. Stir in egg yolk, then slowly add the flour and pulse or mix till dough will form a ball. Take care not to overwork dough or it will be too tough. Divide dough into 2 balls and freeze one for later use. Put other in fridge for about 20 minutes. Roll pastry out on a floured surface and line a 20cm tart tin with a removable base. Chill until needed.
Preheat oven to 180C/350F. To make filling, heat the butter and sugar together until the sugar has dissolved. Add the coffee and Kahula, stir in the eggs and then lightly fold in flour. Pour mixture into chilled pastry case and bake for 35-40 minutes. Check the filling after 20 minutes. You are aiming for a sort of fudge texture so be careful not to overcook it. Remove from oven and allow to cool.
Melt the chocolate and dip the extra espresso beans using a fork and allow to dry on a sheet of non-stick baking paper.
Serve with Mascarpone sorbet.
Sorbet -
250g Mascarpone
250ml - whole milk
150g caster sugar
Let mascarpone sit out for about 30 minutes before using to soften. Whisk together with milk till smooth and lump free. Stir in sugar.
Churn mixture in an ice cream maker (according to manufacturers instructions) until thick and creamy, then transfer to a freezer until you need it. If you don't have an ice cream maker then pour straight into a container and place in the freezer and let freeze for 1 hour. After 1 hour beat the frozen edges of the back into the center with an electric beaters to break up any ice crystals. Refreeze another hour and repeat the process. Continue until mixture is creamy and thick.
Crust -
175g salted butter
50g caster sugar
1 egg yolk
270g plain flour - sifted
Filling -
125g butter
250g Muscovado sugar
10g finely ground espresso beans
6 TBL Kahula or Tia Maria
2 eggs, lightly beaten
50g self rising flour, sieved
40g dark chocolate
A handful of espresso beans
To make the pastry, cream the butter and sugar in a food processor or mixer until light and fluffy. Stir in egg yolk, then slowly add the flour and pulse or mix till dough will form a ball. Take care not to overwork dough or it will be too tough. Divide dough into 2 balls and freeze one for later use. Put other in fridge for about 20 minutes. Roll pastry out on a floured surface and line a 20cm tart tin with a removable base. Chill until needed.
Preheat oven to 180C/350F. To make filling, heat the butter and sugar together until the sugar has dissolved. Add the coffee and Kahula, stir in the eggs and then lightly fold in flour. Pour mixture into chilled pastry case and bake for 35-40 minutes. Check the filling after 20 minutes. You are aiming for a sort of fudge texture so be careful not to overcook it. Remove from oven and allow to cool.
Melt the chocolate and dip the extra espresso beans using a fork and allow to dry on a sheet of non-stick baking paper.
Serve with Mascarpone sorbet.
Sorbet -
250g Mascarpone
250ml - whole milk
150g caster sugar
Let mascarpone sit out for about 30 minutes before using to soften. Whisk together with milk till smooth and lump free. Stir in sugar.
Churn mixture in an ice cream maker (according to manufacturers instructions) until thick and creamy, then transfer to a freezer until you need it. If you don't have an ice cream maker then pour straight into a container and place in the freezer and let freeze for 1 hour. After 1 hour beat the frozen edges of the back into the center with an electric beaters to break up any ice crystals. Refreeze another hour and repeat the process. Continue until mixture is creamy and thick.
