Brownie Tart with Coffee Cream and Toffee Shards

Step 01

For the toffee shards, put the sugar and 2 tbsp water in a small heavy-based pan. Stir over a low heat until the sugar dissolves, brushing any spatters down the sides with a wet pastry brush, then turn the heat to high and boil for 4-5 minutes until the syrup is deep golden brown. Swirl the pan now and then if it starts to caramelise unevenly but don't stir.

Step 02

Remove from the heat and plunge the base into cold water for 10 seconds to stop the caramel cooking. With a metal spoon, drizzle the caramel over lined baking trays in flame shapes and leave to set for at least 1 hour.

Step 03

For the tart, put the biscuit crumbs in a bowl. Melt 50g of the butter, then add to the crumbs and stir well until evenly moistened. Press into the base of a lined 23cm springform tin and chill for 20 minutes.

Step 04

Meanwhile, melt the remaining butter and chocolate in a bowl set over a pan of barely simmering water. Set aside to cool for 5 minutes.

Step 05

Beat the eggs, sugars and vanilla with an electric hand mixer for 3-4 minutes until pale and creamy. Carefully fold in the cooled chocolate mixture, followed by the flour and a pinch of salt, until just combined.

Step 06

Heat the oven to 160C fan/gas 4. Pour the brownie mixture over the biscuit base and bake for 30-35 minutes until risen and just firm in the centre. Turn off the oven and allow the tart to cool in the oven with the door ajar for 20 minutes, then remove from the tin and cool completely.

Step 07

Just before serving, make the coffee cream. Whip the mascarpone, cream, chicory and coffee essence and icing sugar until smooth and forming soft peaks.

Step 08

Put the tart on a serving plate and top with the coffee cream. Gently peel the toffee shards off the tray and arrange in the cream, pressing them down gently so they stand up in a bonfire design.