recipes
Easy chocolate and coffee liqueur tart
Serves:
Ingredients
- 4 individual tart pastry cases, cooked blind
- 200g dark chocolate
- 150ml double cream
- 40ml coffee liqueur
Method
On a low flame, melt the chocolate, add the cream and coffee liqueur, whisk and emulsify. Take off the heat, transfer into another container and allow to cool. Pipe the mixture in the pastry cases, garnish and refrigerate until set before serving.
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