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For the pastry
- 200 g
plain flour, plus extra to dust
- 25 g
icing sugar
- 100 g
unsalted butter, cubed and chilled
- 1
large egg
- 1 tsp.
vanilla bean paste
For the filling
- 4
large eggs, plus 4 egg yolks
- 200 g
caster sugar
- 1 Tbsp.
cocoa powder, plus extra to dust
- 2 Tbsp.
instant coffee, mixed with 1tbsp water
- 50 ml
vodka
- 50 ml
coffee liqueur, we used Kahlua
- 100 ml
double cream
- Step 1Make the pastry. In a food processor, pulse the flour, icing sugar and butter until it resembles fine breadcrumbs (or, rub butter into flour mixture using your fingertips). In a small bowl, mix together the egg, vanilla and a splash of cold water. Add egg mixture to flour and pulse/mix to combine. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in cling film and chill for 1hr.
- Step 2On a lightly floured surface, roll out dough to a rough 30.5cm circle, about 3mm (1/8in) thick. Use pastry to line a 23cm fluted loose-bottomed tart tin. Trim overhang with a sharp knife, chill again for 30min until firm.
- Step 3Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with a large sheet of baking parchment and fill with baking beans. Put on a baking tray and blind bake for 20-25min until the pastry sides are set, then carefully remove baking parchment and beans. Return to oven for 5min, until pastry is golden and feels sandy to the touch. Set aside to cool slightly. Reduce oven to 150°C (130°C fan) mark 2.
- Step 4Make the filling. In a bowl, whisk together the eggs, egg yolks, caster sugar, cocoa, coffee, vodka, coffee liqueur and double cream until combined. Pass through a sieve into a jug. Half fill the baked pastry case with the filling. Put tray in oven and carefully pour in remaining mixture. Bake for 30-35min until set with a gentle wobble in the centre. Remove and cool completely in the tin. Increase oven to 180°C (160°C fan) mark 4.
- Step 5Make the meringue. In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a small bowl, then add gradually to the egg whites, whisking back to stiff peaks after each addition – the meringue should be stiff and glossy.
- Step 6Pile meringue on to the cooled espresso layer and bake for 15-20min until golden and meringue is set. Allow to cool for at least 10min (up to 30min). Sprinkle with edible gold stars, if using, and dust with cocoa powder. Serve in slices.
Per Serving:
- Calories: 472
- Protein: 9g
- Total fat: 19g
- Saturates: 10g
- Carbs: 60g
- Total sugars: 44g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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