| Prep Time | 20 minutes |
| Servings | serves |
Ingredients
Biscuit Base
- 350 grams Chocolate Biscuits
- 120 grams Butter melted
Chocolate Filling
- 400 grams Dark Chocolate melted
- 1 ½ cups Cream
Coffee Cream
- 1 cup Cream
- ½ cup Sour Cream
- 1 ½ tablespoon Coffee Liqueur Essence
Ingredients Biscuit Base
Chocolate Filling
Coffee Cream
| |
Instructions
Biscuit Base
- Place the biscuits and butter in the bowl of a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs. Press the mixture into a 30 cm x 20 cm lightly greased baking tray and refrigerate for 15 minutes.
Chocolate Filling
- To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set.
Coffee Cream
- To make the coffee cream place the cream, sour cream and liqueur in a bowl and whisk until soft peaks form.
- Top the tart with the cream to serve.
Recipe Notes
You can omit the coffee liqueur and change to vanilla essence, peppermint essence or even a spice mix blend to suit your taste.
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