Method for Tart :

- Using a fork or slow speed on a stand mixer, mix until it resembles sand.

- Add the cold water or vodka little at a time, mixing briefly till a dough forms. Do not over-mix.

- Chill the dough for 30 minutes.

- Roll out the dough, line your pie tin and refrigerate for 10 mins. Add a piece of foil and raw beans (rajma) inside the tart (this acts like a weight and doesn't let it rise!) and bake at 180 for 12-15 minutes or until the edges brown. Remove the rajma and foil, and bake till the whole pie tart is golden brown.

While the Tart sets, we move on to the Ganache :

- Gently heat the cream and the sugar in a small pan. Once the cream has been brought to a simmer, remove from the heat and add the chopped chocolate. Let the chocolate melt for 1 minute, then stir until smooth.

- Add the coffee to the pan and stir to combine. Pour the chocolate mixture onto the tart

- Chill in the fridge for 2 hours, until set.

Chef's tip: the delicious chocolate and coffee tart filling can also be served on its own as a decadent dessert. Simply spoon into small glasses and chill until set before serving. It’s quite rich, so a little goes a long way! Your friends and family will thank you for a dessert that's sure to keep their tummy's happy-so be sure to take some photos and tag us!