Velvety Mocha Tart Recipe

10 ml

30 ml

175 g

25 g

350 ml

120 ml

For the base

150 g

30 ml

65 g

Instant espresso coffee

Hot water

Plain chocolate

Bitter cooking chocolate

Whipping cream, slightly warmed

Whipped cream, to decorate

Chocolate coated coffee

Beans, to decorate

Crushed chocolate wafers

Castor sugar

Butter, melted

• Combine the base ingredients. Press the mixture over the base and sides of a 23cm pie dish. Chill.
• Dissolve the coffee in the water. Set aside.
• Melt the chocolates in the top of double boiler. Set the base of the pan in cold water to cool.
• Whip the cream until light and fluffy. Add the coffee and whip until the cream just holds its shape.
• When the chocolate is at room temperature, fold it gently into the cream.
• Pour into the biscuit base and chill until firm. Decorate with piped whipped cream and chocolate coated coffee beans just before serving.