Preparation of the Italian Coffee Tart
Mix two egg yolks with the sugar and whisk until light and creamy.
Bring the double cream to the boil.
Add the whisked yolks and cook up to 90°C (194°F).
Add the coffee and mix well.
Pour the mixture over the chocolate diced into small pieces.
Mix until the chocolate has completely dissolved.
Chill in the fridge.
Dice the butter into cubes and bring to room temperature.
Meanwhile, form a well with your fist in the flour and cocoa powder.
Place the butter, sugar and egg in the centre of the well.
Knead the ingredients and then add additional flour until the mixture is smooth. Return to the fridge for 1 hour.
Lay the pastry over the base and sides of your baking tin.
Use a fork to prick the crostata base of the tart.
Cook in a conventional oven at 180°C (356°F) for 18 minutes.
Leave to cool.
Using a pastry bag, pour the lukewarm ganache cream over the tart.
Place in the fridge until the cream is completely chilled.
Sprinkle icing sugar on top and serve.