Bitter chocolate espresso tartlets

Espresso and chocolate work well together and these tartlets are rich and delicious. Try them with a nice glass of grenache.

Sweet Pastry- Makes about 400g

1 cup	Flour
1 pinch	Salt
1 Tbsp	Caster sugar
75 g	Butter
1	Egg, (yolk)
1 Tbsp	Water
1 squeeze	Lemon

Tartlets

170 ml	Cream
½ tsp	Vanilla essence/extract
2 tsp	Espresso coffee, (one short black or 2 tsp expresso mixed with 1 tbsp hot water) (Main)
50 ml	Milk
140 g	Bitter chocolate (Main)
2	Eggs, (yolk)
1 Tbsp	Caster sugar
1 to dust	Cocoa powder

Directions

1. Place flour, sugar and salt in food processor and combine. Whisk the egg yolk, water and lemon and set aside.
2. Cube the butter (cold) and drop into the flour. - pulse while adding the egg mixture.
3. When pastry just begins to form a ball, stop and remove from bowl. Wrap in clingfilm and refrigerate until ready to use.
4. Tartlets: Preheat oven to 200C. Grease small tart or muffin tins thoroughly and line with rounds of pastry.
5. Rest for 30 minutes then bake blind for 10 minutes. Remove paper and beans.
6. Combine cream, milk and vanilla. Add chocolate and gently warm through either in a saucepan or the microwave.