|120 g||Butter, melted|
|350 g||Biscuits, chocolate (Main)|
|1 ½ cups||Cream|
|400 g||Dark chocolate, chopped (Main)|
|1 cup||Cream (Main)|
|½ cup||Sour cream|
|1 ½ Tbsp||Liquer, coffee (Main)|
- 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 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.
- Pour over the biscuit base and refrigerate for 30 minutes or until set.
- 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.