I love anything coffee flavoured; one notable exception being tiramisu. For me, tiramisu is too wet and creamy. It needs crunch. Which makes this tart the perfect alternative as it has a lovely, crisp pastry base.

Inspired by this recipe from Olive Magazine

TART BASE
caster sugar 90g
butter 120g
plain flour 200g, plus extra for dusting
cornflour 15g
egg yolks
COFFEE CUSTARD
espresso 120ml
double cream 400ml
egg yolks 9
caster sugar 90g

To make the base, beat together the sugar and butter using an electric whisk until light and fluffy. Add the plain flour, cornflour and a pinch of salt, then bring together into a dough using your hands, adding 1 tsp of cold water at a time until smooth. Wrap and chill for at least 1 hour.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a lightly floured worksurface, then use it to line a 28cm loosebottomed tart case. Trim the edges, line the tart with baking paper, then tip in some baking beads and bake for 15 minutes. Remove the beads and paper, pierce the pastry with a fork and turn down the oven to 180C/fan 160C/gas 4. Bake for 10 minutes more, then turn down the oven again to 120C/fan 100C/gas 1. Whisk the egg yolk, brush it over the base, and bake the case for another 5 minutes.

Mix together all of the coffee custard ingredients, then carefully pour into the tart case. Bake for 45 minutes-1 hour or until just set with a slight wobble in the middle. Remove from the oven and leave to cool. Once cool, dust with cocoa powder before serving.