Preparation time is 1hours 30minutes
Cook time is 5minutes
Total time is 1hours 35minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
2
- 1/2packets butternut snap cookies 250g
- 40grams Woolworths lite olive oil spread, melted
- 2 1/2teaspoons Moccona Classic Medium Roast Instant Coffee
- 100grams dark 70% chocolate, chopped
- 3/4 cup thickened cream
- 1tablespoons cocoa powder
- 125grams raspberries
Description
These super-simple tarts are perfect for afternoon tea or a dessert nibble. Instant coffee makes them even easier.
Method
Step 1 of 4
Place cookies in a food processor and process until fine crumbs form. Transfer crumbs to a bowl. Add spread and stir to combine.
Step 2 of 4
Grease 4 (2cm-deep, 8.5cm base, 10cm top) loose-based fluted tart pans. Divide cookie mixture among tart pans. Using the back of a spoon, press mixture into base and sides of each pan to compact. Chill.
Step 3 of 4
Reserve 1/2 tsp coffee. Place chocolate, 1/4 cup cream and remaining coffee in a microwave-safe bowl. Microwave for 30 seconds on high or until chocolate has melted. Stir until smooth and combined. Freeze for 10 minutes or until beginning to chill. Add cup remaining cream to chocolate mixture and whisk until mixture has thickened. Spoon chocolate mixture among tart cases. Chill for 1 hour or until firm.
Step 4 of 4
Whisk remaining cream until soft peaks form. Remove tarts from pans. Top each with cream and a few raspberries. Dust with cocoa and sprinkle with reserved coffee. Serve.
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