Velvety Mocha Tart Recipe

  
 

Pies And Tarts Recipes - Velvety Mocha Tart

Ingredients

  • 10ml/2 tsp instant espresso coffee

  • 30ml/2 tbsp hot water

  • 185g/6oz plain chocolate

  • 25g/1oz bitter cooking chocolate

  • 350ml/1 1/2 cups whipping cream, slightly warmed

  • 120ml/1/2 cup whipped cream, to decorate

  • chocolate coated coffee beans, to decorate

FOR THE BASE

  • 150g/2 1.2 cups crushed chocolate wafers

  • 30ml/2 tbsp caster sugar

  • 65g/5 tbsp butter, melted

Method:

  1. Combine the base ingredients. Press the mixture over the base and sides of a 23cm/9in pie dish. Chill.

  2. Dissolve the coffee in the water. Set aside.

  3. Melt the chocolates in the top of a double boiler. Set the base of the pan in cold water to cool.

  4. Whip the cream until light and fluffy. Add the coffee and whip until the cream just holds its shape.

  5. When the chocolate is at room temperature, fold it gently into the cream.

  6. Pour into the biscuit base and chill until firm. Decorate with piped whipped cream and chocolate coated coffee beans just before serving.