Deep double chocolate tart

1. Preheat the oven to 190c/170c fan/gas 5. Lightly grease the base and sides of a 18cm springform tin about 6cm deep.

2. For the pastry base, place the base of the cake tin on the worktop and roll out the pastry on top of the base to about 5mm thick. Trim round the edge of the base with a knife and discard any excess pastry.
Assemble the tin and bake in the oven for 20 minutes until lightly golden. Brush the pastry with a light coating of egg white (this helps to keep the base crisp when the filling is added) and set aside to cool in the tin.

3. Reduce the oven setting to 180c/160c fan/gas 4.
For the filling, bring the cream to the boil, then leave to cool for a few minutes. Break in the dark and milk chocolate, stir until beginning to melt then whisk gently together. Add the eggs, sugar and coffee extract and gently beat together. Pour into the tin over the pastry base and bake for 30-40 minutes or until just set. Leave to cool completely, then chill to set for a few hours.

4. When ready to serve, make the topping. Melt the 200g dark chocolate in a bowl with the butter and golden syrup and stir together. Allow to cool a little, the use to coat the top of the tart evenly.
Place in a cool place for the topping to set for at least 30 minutes, but do not refrigerate. Unmould and eat at room temperature with big dollops of whipped cream.