You will need a 20cm tart tin with a removable base.
For the pastry
175g salted butter, softened
50g caster sugar
1 egg yolk
250g plain flour
For the filling
125g butter
250g muscovado sugar
10g Cafédirect Kilimanjaro coffee
90ml Kahlua liqueur
2 eggs, lightly beaten
50g self-raising flour
For the pastry, cream the butter and sugar together until light and fluffy. Add the egg yolk and stir until fully incorporated. Add the flour and mix until the pastry forms a ball, taking care not to be too heavy-handed with the dough.
Wrap the pastry in clingfilm and chill for around 20 minutes. Roll out the dough to fit the tart tin and refrigerate until needed.
Preheat the oven to 180C/350F/gas 4 while you prepare the filling.
Heat the butter and sugar together in a saucepan over a gentle heat, until melted. Transfer the mixture to a large mixing bowl and add the Kilimanjaro coffee grounds and Kahlua. Stir in the beaten eggs and then the flour. Mix until everything is well combined, smooth and glossy.
Pour the mixture into the chilled pastry case and bake for 20-25 minutes, checking after 20 minutes, as oven temperatures can vary. Remove from the oven and cool. Serve with mascarpone ice-cream and a cup of Kilimanjaro coffee.
