Publications
Partners
- - CRUST
- 200g - chocolate biscuits, finely ground
- 100g - butter or margarine, melted
- - FILLING
- 250ml - Cremora powder
- 250ml - ice water
- 375g - condensed milk
- 125ml - lemon juice
- 45ml - Amarula liqueur (optional)
- 10g - gelatin, sponged in 45ml water
- - TO FINISH
- 80g - dark chocolate, finely chopped
- 60ml - cream
- 2tsp - fine coffee powder
Line the bottom of a 24cm springform cake tin with baking paper and grease well with nonstick spray.
1 Crust Mix the biscuit crumbs and melted butter or margarine well. Press the mixture firmly and evenly onto the bottom and halfway up the sides of the baking tin. Chill in the fridge until needed.
2 Filling Put the Cremora powder and ice water in a large mixing bowl and beat with a hand-held electric beater until creamy. Add the condensed milk and beat until well combined.
3 Add the lemon juice and beat until the mixture begins to thicken. Beat in the liqueur (if using).
4 Heat the sponged gelatin in the microwave for 10-15 seconds or until just melted. Quickly beat into the filling mixture.
5 Spoon the filling into the baking tin and spread evenly. Chill in the fridge for 4-6 hours or overnight.
6 To finish Put the chocolate and cream in a microwave-safe glass bowl and heat for 30 seconds. Mix well and heat for another 30 seconds. Stir until the chocolate has melted. If still not smooth, heat for another 30 seconds.
7 Pour the chocolate sauce over the tart and chill in the fridge for 30 minutes to an hour, or until the chocolate has set.
8 Sprinkle the coffee powder on top. Carefully unmould the tart and slice
