Instructions: Preheat the oven to 200C/ 400F/Gas Mark 6. Roll out the pastry and use to line a 23cm round loosebottomed flan tin.

Lightly prick the base then line the tin witl greaseproof paper and fill with baking beans.

Bake for 15 minutes.

Remove the beans and paper then bake for 810 minutes more until the pastry is pale golden; set aside to cool.

Make the syrup:
In a small pan warm 250ml water with the sugar over a low heat stirring occasionally until the sugar has dissolved.

Add the coffee beans and bring to the boil; reduce the heat and simmer for 4 minutes.

Remove from the heat and discard all but 12 of the coffee beans; leave these in the syrup and set aside to cool.

Make the filling:
Break 150g of the plain chocolate into small pieces in a heatproof bowl with the white chocolate and butter.

Set over a pan of simmering water and stir until the chocolate has melted.

Remove from the heat al set aside.

In a clean bowl whisk together the caster sugar eggs and extra yolks for about 10 minutes until thickened then fold in the melted chocolate mixture.

Grate the remaining plain chocolate and scatter over the pastry case then pour over the filling.

Bake for 8 minutes until set.

Remove the tart from the oven and allow to cool then chill until ready to serve.

Cut the tart into wedges and serve with a drizzle of coffee bean syrup and clotted cream.

Serves 6

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