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1
Preheat the oven to 200C/ 400F/Gas Mark 6.
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2
Roll out the pastry and use to line a 23cm round loosebottomed flan tin.
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3
Lightly prick the base then line the tin witl greaseproof paper and fill with baking beans.
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4
Bake for 15 min.
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5
Remove the beans and paper then bake for 810 min more till the pastry is pale golden brown; set aside to cold.
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6
Make the syrup:In a small pan hot 250ml water with the sugar over a low heat stirring occasionally till the sugar has dissolved.
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7
Add in the coffee beans and bring to the boil; reduce the heat and simmer for 4 min.
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8
Remove from the heat and throw away all but 12 of the coffee beans; leave these in the syrup and set aside to cold.
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9
Make the filling:Break 150g of the plain chocolate into small pcs in a heatproof bowl with the white chocolate and butter.
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10
Set over a pan of simmering water and stir till the chocolate has melted.
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11
Remove from the heat al set aside.
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12
In a clean bowl whisk together the caster sugar Large eggs and extra yolks for about 10 min till thickened then mix in the melted chocolate mix.
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13
Grate the remaining plain chocolate and scatter over the pastry case then pour over the filling.
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14
Bake for 8 min till set.
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15
Remove the tart from the oven and allow to cold then refrigeratetill ready to serve.
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16
Cut the tart into wedges and serve with a drizzle of coffee bean syrup and clotted cream.
