Preparation method

Tart Crust:

• Preheat oven 180C.
• Cream the butter with sugar until pale.
• Add egg yolk and mix well.
• Add sifted flour and mix.
• Shape into a disc and wrap in cling film.
• Refrigerate for 30 minutes.
• Roll out the dough to thickness of 6mm.
• Place it into a flan tin 23cm diameter.
• Place a piece of foil on top of the tart crust and fill with baking beans.
• Bake for 10 minutes.
• Take out of the oven and remove the baking beans and the foil.
• Use fork to make some holes at the bottom.
• Bake for 5 minutes.

Toasted Walnut:

• Reduce the oven to 150C.
• Dissolve sugar and water to make a syrup
• Chop the walnut slightly and place on top of a lined baking tray.
• Drizzle the syrup onto the walnut.
• Bake for 10 minutes and then allow to cool

Coffee Cream:

• Dissolve coffee powder with hot water. Allow it to cool.
• Whisk cream and icing sugar.
• Add cooled coffee and mix well.

Walnut & Coffee Filling:

• Dissolve instant coffee with hot water. Allow it to cool.
• Whisk egg and sugar.
• Add cream, coffee, butter and mix.
• Add the toasted walnut and combine well.
• Add the filling to the pie shell.
• Bake for 25 minutes.
• Leave to cool and then sieve some icing sugar on top.
• Pipe coffee cream and decorate with chocolate-coated coffee beans.