This tart is very rich - definitely one for the serious chocolate lover!
As someone said to me, "You know it is going to be bad, which means it is going to be delicious!"
Roll out the pastry and line a lightly greased 25cm / 10 inch round, fluted, loose-bottom tart tin.
Mean while, preheat oven to 180˚C (fan).
Remove beans and continue to cook for a further 10 minutes.
Remove from the oven and allow to cool completely.
Pour the cream into a saucepan, add the coffee and stir over a gentle heat until the coffee has dissolved (approximately 50˚C).
Break the chocolate into small pieces and place into a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate has melted.
Add the coffee cream mixture to the melted chocolate and stir with a metal or silicone spoon, until the chocolate and cream mixture come together to form a smooth, rich chocolate sauce. (Note the mixture looks curdled initially, but do not despair... Keep stirring and it will come together nicely.)
Set aside for 10 minutes to allow it to cool a little, then pour into the baked pastry case.
Cool at room temperature for 45 minutes then refrigerate 2 hours.
Remove the tart from the tin and place on a serving plate, garnish with strawberries, or other red berries.
Serve with unsweetened double cream.