1. Preheat the oven to 170°C.
2. To make the pastry, place the flour, sugar, butter and cocoa in a food processor and pulse until it resembles fine breadcrumbs. Add the egg and mix to form a ball of dough. Divide the dough into six, then press each piece into a 9cm tart tin. Prick with a fork. Refrigerate for 30 minutes.
3. Blind bake the tart cases for 10-15 minutes until cooked through. Cool.
4. To make the filling, heat the cream until just bubbling. Pour over the chocolate, add the coffee, and whisk until smooth. Pour into the cooled tart cases and keep in a cool place until needed.
5. To make the praline, bring the water and sugar to the boil in a small pot, and continue boiling for 8-10 minutes until it is a rich caramel colour, being careful not to burn it. Place the hazelnuts on a baking tray lined with paper. Pour the caramel over the nuts and allow to cool. Pulse the praline in a blender to create coarse pieces.
6. Before serving, dust the tarts with extra cocoa and a sprinkling of praline. A dollop of cream is another delicious addition.
- VIVA
