Step 1

Preheat the oven to 170C.

Step 2

To make the pastry, place the flour, sugar, butter and cocoa in a food processor and pulse until it resembles fine breadcrumbs.

Step 3

Add the egg and mix to form a ball of dough. Divide the dough into six, then press each piece into a 9cm tart tin.

Step 4

Prick with a fork. Refrigerate for 30 minutes.

Step 5

Blind bake the tart cases for 10-15 minutes until cooked through. Cool.

Step 6

To make the filling, heat the cream until just bubbling.

Step 7

Pour over the chocolate, add the coffee, and whisk until smooth.

Step 8

Pour into the cooled tart cases and keep in a cool place until needed.

Step 9

To make the praline, bring the water and sugar to the boil in a small pot, and continue boiling for 8-10 minutes until it is a rich caramel colour, being careful not to burn it.

Step 10

Place the hazelnuts on a baking tray lined with paper. Pour the caramel over the nuts and allow to cool.

Step 11

Pulse the praline in a blender to create coarse pieces.

Step 12

Before serving, dust the tarts with extra cocoa and a sprinkling of praline.

Step 13

A dollop of cream is another delicious addition.