Chocolate tart with coffee cream

Ingredients

120 g	Butter, melted
350 g	Biscuits, chocolate (Main)

Chocolate Filling

1 ½ cups	Cream
400 g	Dark chocolate, chopped (Main)

Coffee Cream

1 cup	Cream (Main)
½ cup	Sour cream
1 ½ Tbsp	Liquer, coffee (Main)

Directions

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.