1. Place the biscuits and butter in the bowl of a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs. 2. Press the mixture into a 30cm x 20cm lightly greased baking tray and refrigerate for 15 minutes. 3. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set. 4. To make to coffee cream: Place the cream, sour cream and liqueur in a bowl and whisk until soft peaks form. Top the tart with the cream to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
