PASTRY
→ Add the flour, cocoa powder, sugar, salt and icing sugar to a bowl and mix to combine. Add the butter and rub it into the flour to get a consistency of fine breadcrumbs. Add in the yolks and mix with a table knife to start to bring it together (Add ½ tbsp water if the mixture still looks very dry)

→ Turn the pastry out onto a clean surface and gently bring it together with your hands. Wrap in cling film and chill in the fridge for 3 hours.

→ Preheat the oven to 190C/170C fan. Roll out the pastry between two sheets of baking paper and then line your 23cm tart tin with the pastry. Chill for 15 minutes before trimming the edges and lining with baking paper. Fill with baking beans and bake for 20 minutes. Remove the beans and paper and bake for a further 8-10 minutes. Set aside to cool.

CARAMEL
→ Heat the double cream and espresso powder until just warmed through. In another saucepan heat your sugar until it turns a deep amber colour. Stir in the butter – be careful as the mixture will bubble up. Slowly pour in the warm cream whilst whisking to combine. Pour in the MOTH Espresso Martini and add a pinch of salt. Set aside to cool completely and thicken.

→ Once cooled, pour the caramel into the pastry case and chill in the fridge whilst you make the ganache.

GANACHE
→ Add the chopped chocolate to a bowl. Add the cream and MOTH Espresso Martini to a small saucepan and heat gently until just before the boil. Pour this over the chopped chocolate and let it sit for 30 seconds before stirring until smooth. Add in the flaky sea salt and pour the ganache on top of the caramel layer. Chill in the fridge for 1-2 hours until firm.

SERVE
→ Top with shaved dark chocolate to serve.