• 250g flour

  • 130g soft butter (salted or not)

  • 60g almond powder

  • 100g icing sugar

  • 2 egg yolks
  • 2 tablespoons unsweetened cocoa powder

  • 140g baking chocolate

  • 20cl of liquid cream

  • 25g butter

  • 65ml of espresso



1. First of all the dough!

In a food processor or by hand, mix the chopped butter and the flour. Then add the yolks, icing sugar and powder. Finish with the cocoa powder and 4 tablespoons of cold water.

2. Form a ball. 

Cover with clingfilm and leave to rest in the fridge for at least 2 hours.

3. Butter and flour a pie tin. Preheat the oven to 180°.

4. Flour your work surface and roll out the pastry. Place it in the tin. Prick the bottom with a fork. Place in the oven for about 15/20 minutes. Once cooked, remove from the oven and set aside.

5. Heat the chocolate, butter and cream in a saucepan over a low heat. Once melted, pour an espresso and add to the mixture. Pour over the tart base and place in a cool place to set.

Photographer - @juicesandcakes