Chocolate Tart With Coffee Cream

1. 1

   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.

2. 2

   Press the mixture into a 30cm x 20cm lightly greased baking tray and refrigerate for 15 minutes.

3. 3

   To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.

4. 4

   Pour over the biscuit base and refrigerate for 30 minutes or until set.

5. 5

   To make to coffee cream: Place the cream, sour cream and liqueur in a bowl and whisk until soft peaks form.

6. 6

   Top the tart with the cream to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.