125g 50% cocoa dark chocolate
75g butter vanilla extract
Whisk the two egg yolks with the sugar
until they are pale and creamy.
Bring the cream to the boil.
Add the whisked yolks and cook up to a
temperature of 90°C.
Add the coffee and stir well.
Pour the mixture over the finely
Stir until the chocolate is completely
Cool in the refrigerator.
Dice the butter and bring it to room
Make a well in the flour and cocoa.
Put the butter, sugar and egg into the
Mix the ingredients and then add the
flour until you obtain a smooth dough. Refrigerate for one hour.
Spread the dough over the base and up
the edges of your cake tin.
Use a fork to prick the bottom of the
Bake in a non-ventilated oven at 180°C
for 18 minutes.
Allow it to cool.
Using a piping bag, fill the tart with
the warm ganache cream.
Refrigerate until the cream is
Sprinkle with icing sugar and serve.