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Chocolate Tart With Coffee Cream

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“Found this in the Newspaper, and I am wanting to try this very soon.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 350 g chocolate biscuits, store-bought
  • 120 g butter, melted
  • Chocolate Filling Ingredients
  • 400 g dark chocolate, chopped
  • 1 12 cups pouring cream
  • Coffee Cream Ingredients
  • 1 cup cream
  • 12 cup sour cream
  • 1 12 tablespoons coffee-flavored liqueur

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.
  3. 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.
  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.

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