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Espresso Chocolate Tart with Coffee Syrup

Espresso Chocolate Tart with Coffee Syrup

Espresso Chocolate Tart with Coffee Syrup

Espresso Chocolate Tart with Coffee Syrup. This rich tart is sure to delight everyone at your next dinner party. 

Serves 10-12

 

400g digestive biscuits (we used McVities Digestives, see tips, below)

1/4 cup caster sugar, plus extra . cup

180g butter, melted, plus extra 180g

250g 70% dark chocolate, roughly chopped

1/3 cup freshly brewed strong coffee

6 eggs (70g each)

2 1/2 cups hazelnut meal (260g)

2 tbsp Dutch cocoa, sifted

1/2 tsp sea salt flakes

1 punnet raspberries, to serve

Instant coffee powder, to garnish (optional)

 

Coffee Syrup

2/3 cup caster sugar

3/4 cup freshly brewed strong coffee

2 tbsp Dutch cocoa, sifted

 

Coffee Cream

300ml thickened cream

2 tbsp freshly brewed espresso coffee, cooled

2 tbsp pure icing sugar or icing sugar mixture

 

Preheat oven to 150°C fan-forced. Grease and line base and side of a 24cm springform tin with baking paper. Place biscuits in the bowl of a food processor and process until a fine crumb. Add sugar and melted butter, and pulse until moistened. Pour crumb into prepared tin and press into base and side, to the top. Use a flat-bottomed, straight-sided glass to help press in mixture. Chill in fridge.

Meanwhile, place chocolate, extra butter and coffee in a glass bowl, and set over a saucepan of simmering water (don’t let bowl touch the water). Stir until melted, remove from heat and set aside to cool.

Place eggs and extra sugar in the bowl of an electric mixer and beat on medium-high, using whisk attachment, for 5 minutes or until pale and thickened.

Pour cooled chocolate mixture into egg mixture and beat until combined. Gently stir through hazelnut meal, cocoa and salt. Pour mixture into crumb shell. Place tin on a baking tray to collect any drips. Bake for 50-55 minutes or until just set with a slight wobble. Set aside for 1-2 hours or until firm and cool.

Meanwhile, to make coffee syrup, place sugar, coffee and cocoa in a small saucepan. Melt over a low heat, then simmer for 5 minutes or until thickened. Set aside to cool.

To make coffee cream, place cream, espresso and icing sugar in a small bowl. Using an electric hand mixer, beat on high for 2-3 minutes or until soft peaks form.

To serve, dollop coffee cream all over top of tart, then drizzle with coffee syrup, top with raspberries and sprinkle with instant coffee, if using. Slice and serve with any remaining coffee syrup on the side

 

SMART TIPS

If substituting digestive biscuits, if the type chosen is more buttery, you may need fewer biscuits. You will also need just enough butter to bind the crumbs together.

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