Name: Mochaccino tartlets
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 frozen unbaked sweet tart cases; 80 gram dark eating chocolate, coarsely chopped; 2 tablespoon cream; 1 teaspoon instant coffee granules; 2 teaspoon coffee-flavoured liqueur; 2 egg yolks; 1 tablespoon caster sugar; 2 teaspoon cocoa powder

Mochaccino tartlets

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

Ingredients

6 frozen unbaked sweet tart cases

80 gram dark eating chocolate, coarsely chopped

2 tablespoon cream

1 teaspoon instant coffee granules

2 teaspoon coffee-flavoured liqueur

2 egg yolks

1 tablespoon caster sugar

2 teaspoon cocoa powder

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Place tart cases on greased and lined oven tray; bake about 12 minutes. Cool.

3.In a small heatproof bowl over small saucepan of simmering water, combine chocolate, cream, coffee and liqueur; stir until smooth. Remove bowl from pan; cool 5 minutes.

4.Whisk egg yolks and sugar in small bowl until creamy; fold in chocolate mixture.

5.Divide filling into cases. Bake, in oven, 8 minutes; cool 5 minutes. Refrigerate 20 minutes before serving.

6.Serve tartlets dusted with sifted cocoa.

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