Espresso Tart

Preheat oven to 180°C. Grease a 22cm fluted tart tin with removable base and place onto a baking tray.

Combine flour and sugar in a food processor and pulse to combine. Add butter and process until fine crumbs. Whisk egg yolk with vanilla and water. With motor running add to processor and pulse until dough comes together in a ball. Transfer to a lightly floured surface and knead until smooth. Wrap in plastic and chill for 20 minutes.

Roll out pastry until large enough to line tart tin. Ease into tin and trim off excess. Prick base with a fork and line with baking paper. Fill with baking beans and bake for 20 minutes. Remove paper and beans and cook for 10 minutes until pale golden.

Meanwhile, combine cream and chocolate in a small saucepan and stir over medium heat until smooth. Remove from heat and stir in coffee & milk, coffee liqueur and vanilla. Add yolks, one at a time, whisking well between each. Pour into tart case. Reduce oven temperature to 170°C and bake for 30 minutes until just set. Cool completely then refrigerate until cold.

Dust with cocoa before cutting into thin wedges and serve.