Name: Mocha tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 125 gram plain chocolate biscuits; 80 gram butter, melted; 3/4 cup cream; 200 gram dark cooking chocolate, roughly chopped; 2 teaspoon instant coffee granules; 2 eggs, lightly beaten; 1/3 cup dark chocolate-coated coffee beans; cocoa powder, to dust; whipped cream, to serve

Ingredients

125 gram plain chocolate biscuits

80 gram butter, melted

3/4 cup cream

200 gram dark cooking chocolate, roughly chopped

2 teaspoon instant coffee granules

2 eggs, lightly beaten

1/3 cup dark chocolate-coated coffee beans

cocoa powder, to dust

whipped cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm (base measurement) fluted tart pan with removable base. Line base with baking paper or foil.

2.Process biscuits to make fine crumbs. Add butter; process until combined. Press into base and sides of red pan. Place pan on a baking tray. Bake for 10 minutes or until firm. Cool.

3.Place cream, chocolate and coffee granules in a heavy-based saucepan over moderately low heat. Cook and stir for 3-4 minutes or until chocolate has melted and mixture is smooth and well combined. Remove from heat.

4.Stir egg into chocolate mixture. Pour mixture into tart shell. Bake for 15-20 minutes or until chocolate is just set.Cool for 1 hour or until firm. Sprinkle coffee beans over tart. Dust with cocoa and serve with whipped cream.

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Ingredients

Method

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