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Mochaccino tartlets

Picnics cookbook, ACP Books, $12.95
 
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Photography by Andre Martin
Photography by Andre Martin

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

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 (130g)
80g dark eating chocolate, chopped coarsely
2 tablespoons cream
1 teaspoon instant coffee granules
2 teaspoons coffee-flavoured liqueur
2 egg yolks
1 tablespoon caster sugar
2 teaspoons cocoa powder
METHOD

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

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

Combine chocolate, cream, coffee and liqueur in small heatproof bowl placed over small saucepan of simmering water; stir until smooth. Remove bowl from pan; cool 5 minutes.

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

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

Serve tartlets dusted with sifted cocoa.
 
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