350g store-bought chocolate biscuits
120g butter, melted
400g dark chocolate, chopped
1 1/2 cups pouring cream
1 cup pouring cream
1/2 sour cream
1 1/2 Tbsp coffee-flavoured liqueur
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 Press the mixture into a 30cm x 20cm lightly greased baking tray and refrigerate for 15 minutes. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.
3 Pour over the biscuit base and refrigerate for 30 minutes or until set.
4 To make to 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.
Tips and tricks
Fruity finish. Top the chocolate tart with fresh raspberries or blueberries.
* For more recipes by Donna Hay click here.