Coffee and chocolate tarts

To make the pastry:

1. In a processor, process the 200 g flour, 150 g butter and 60 g castor sugar until the mixture resembles fine crumbs.
2. Place in a bowl and add one egg and an additional egg yolk. Combine and press together using your hands.
3. Dust a work surface with a little flour then lightly knead the dough until smooth. Dust a sheet of clingfilm with a little flour then roll out the dough on the clingfilm until 5mm thick.
4. Cut out rounds then line each tart case with dough.
5. Refrigerate to chill while preparing the filling. Preheat the oven to 180°C.

To make the filling:

1. Melt the chocolate and cream.
2. Add the warm coffee or espresso then whisk until thick and smooth.

To assemble:

1. Remove the tart cases from the refrigerator and bake blind.
2. Remove and cool. Fill each with the chocolate-and-coffee mixture and serve garnished with coffee beans and espresso.