Chocolate and coffee pie

Sheet of sweet pastry
180 ml cream
2 eggs
1 Tbsp instant coffee
50 ml milk
200g (70% cocoa) dark chocolate
1 Tbsp sugar
1 tsp vanilla extract

Preheat oven to 200 degrees C. Line an oven proof baking dish with the pastry.
Bake the pastry blind for 20 minutes, then remove the blind and bake for another 4 minutes.
Cream together milk, cream and vanilla.
Add chocolate and warm gently. Remove to cool slightly.
Whisk sugar and eggs and add to mixture. Add instant coffee and stir through.
Reduce oven to 160 degrees C.
Carefully pour filling into pastry base.
Bake for another 20 minutes or until set.

Coffee

After dinner, we love a cup of filter coffee.

Our preference is the medium / dark roast from Origin Coffee which is "Sourced directly from the Muljane district in the high-altitude Shire Highlands of Malawi, this central African country's principal crops are tea and tobacco. Company director, Roger Sheppard, is a former South African plantation owner and coffee grower who personally selects the best beans of the crop from private estates to be imported into New Zealand, roasted and then packaged - ready for fresh delivery throughout New Zealand and the world!"

Recommended.