Ganache filling Mix two egg yolks with sugar and whisk until they become pale and creamy. Bring the cream to the boil. Add the yolks and cook them at a temperature of up to 90°C. Add the coffee and stir well. Pour the mixture on the finely-chopped chocolate. Stir until the chocolate is completely melted. Cool in the refrigerator.

Dice the butter and bring it to room temperature. Make a well in the flour and cocoa. Place the butter, sugar and egg inside it. Mix the ingredients and then add the flour, until you obtain a smooth dough. Refrigerate for one hour. Spread the dough over the base and up the edges of your cake tin. Use a fork to prick the bottom of the tart. Bake in a non-ventilated oven at 180°C for 18 minutes. Allow it to cool.

Using a piping bag, squeeze the warm Ganache cream onto the tart. Refrigerate until the cream is completely cooled. Sprinkle with icing sugar and serve.