Chocolate coffee tart

• 90 g of 00 flour
• 40 g of hazelnut flour
• 50 g of granulated sugar
• 25 g of bitter cocoa
• 65 g butter
• 1 egg yolk
• a pinch of salt

INGREDIENTS (for the chocolate cream)

• 100 g dark chocolate
• 160 ml of fresh cream
• 2 tablespoons sugar
• 1 egg yolk
• 1 level tablespoon of flour
• 1 cup of coffee (20 ml)
• a teaspoon of vanilla extract

INGREDIENTS (for the chocolate glaze)

• 60 ml of cream
• 75 g dark chocolate
• 1 scant teaspoon of acacia honey
• 1 small piece of butter
• to decorate chocolate, cream, star sprinkles, etc.

• Prepare the shortcrust pastry by blending all the ingredients together (the butter in cubes) and adding the egg yolk last. Use the blender in bursts.
• Finally, knead by hand to form a loaf, wrap it in cling film and let it rest in the fridge for at least an hour.
• Roll out the cocoa shortcrust pastry and line a buttered and floured tart pan.
• Prick the bottom with the prongs of a fork. Cover with a sheet of baking paper and place the balls for blind baking (or dried legumes) on top.
• Bake at 170° for about 15 minutes. Remove from the oven and remove the balls and baking paper.
• Prepare the chocolate cream by heating the cream with the coffee and sugar.
• Chop the chocolate. Put it in a bowl and pour the cream on top and mix until it melts.
• Add the vanilla, egg yolk and sifted flour and mix well.
• Pour the chocolate cream into the shortcrust pastry shell. Bake at 170° for another 15 minutes.
• Let it cool to room temperature.
• Meanwhile, prepare the chocolate icing.
• Heat the fresh cream with the honey. Add the chopped dark chocolate and mix well with a spatula (do not use the whisk that would form bubbles ...) and finally add the piece of butter, you will obtain a smooth and shiny glaze. Let it cool and pour on the surface of the tart. Put in the refrigerator to compact.
• Optional: if you want to decorate it as in the photo, prepare a chocolate ganache: heat 50 ml of cream and melt 50 g of chopped chocolate. Place in a piping bag (or baby bottle) and have fun decorating as you like by adding gold and red sugar sprinkles.