Coffee Chocolate Mousse Tart

PASTRY: Whiz the flour, cocoa, icing sugar and butter in a food processor to form ‘breadcrumbs’. Add the water and pulse just until clumps form. Tip onto the bench and squash together, then pat into a round. Chill for 15 minutes, then roll out between 2 sheets of baking paper into a circle slightly larger than your tin. Remove the top layer of baking paper and invert into the tin. Press in and trim the edges. Chill for 15 minutes.

Preheat the oven to 180°C fan bake.

Line the pastry shell with baking paper, fill with baking beans or rice and bake for 12 minutes. Remove the beans and paper and bake for a further 10 minutes, until lightly crisp. Cool in the tin.

FILLING: Melt the chocolate with the cream in a heatproof bowl over a pot of simmering water, stirring until smooth. Don't let the bottom of the bowl touch the water. Whisk the egg yolk with the coffee liqueur, then whisk into the chocolate off the heat. Briefly heat the condensed milk in the microwave and whisk into the chocolate. Beat the egg whites to medium peaks. Fold one-third of the egg whites into the chocolate mixture, then add the remaining egg whites and whisk together until smooth.

Pour into the cooled tart shell and chill for at least 3 hours before serving.

ESPRESSO WHIPPED CREAM: Whip the cream to soft peaks then gently whip in the Nutella and icing sugar. Stir through the coffee liqueur.

TO SERVE: Let the chilled tart sit at room temperature for 5 minutes. Dollop the espresso cream over the mousse and dust with cocoa.