Dark Chocolate, Coffee Bean and Caramelised Walnut Tart

1x 21cm Pie Shell, parbaked
200ml Cream
220g Dark Chocolate, in small pieces
2Tbs Liqueur (I used Irish Cream, Whisky or Frangelico would also work well in this one)
1x Shot Espresso
4Tbs Coffee Beans, roasted
1 Egg
2 Tbs Flour
30g Walnut pieces, finely chopped
30g Butter, melted
30g Sugar, brown
1/3C Walnut halves
1Dsp Sugar

Heat cream gently until small bubbles appear on the outside of the pan, do not boil. Pour over chocolate pieces and whisk until melted, add liqueur and espresso. Chill.
When cool whip ganache for two minutes, add egg and whip for two more minutes.
Grind coffee beans and add to ganache with the flour. Fold through.
Mix the walnut pieces, butter and brown sugar to a paste and brush in pie shell, bake at 180C for 10min.
Pour chocolate mix into pie shell and bake at 130C for 20min.
While pie is in the oven put walnuts in a non-stick pan and sprinkle with the sugar, cook until glossy and golden, 4 to 5 minutes, shaking the pan continuously. Set aside.
After 20min carefully pull pie out and arrange walnuts decoratively over the pie.
Cook for a further 15min or until set.

I decorated my tart with a sesame glaze, pure indulgence!

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