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Irish coffee tart
with coffee-bean brittle
(serves 4-5)
200g chocolate biscuits, processed to form crumbs
80g butter, melted
200ml cream
50ml espresso
50ml whisky
200g dark chocolate, chopped
2 eggs
1 cup cream, whipped
2T Baileys Cream
coffee-bean brittle*, to serve
Mix biscuit crumbs and butter and press into small greased tart tins. Bring cream, espresso and whisky to the boil and pour over chocolate. Stir until melted. Whisk in eggs one at a time. Pour into tart cases and bake at 160°C for 20 minutes or until just set. Cool completely. Whip cream with the Baileys and chill. Serve the tarts topped with whipped cream and garnished with the brittle.
* Caramelise 1 cup sugar and pour over 1 cup coffee beans scattered on a lined baking tray. When set, break into shards.
Click to see other great coffee inspired recipes:
Amaretti tiramisu semifreddo
Rib-eye steaks with coffee glaze
Doughnuts with latte cream
Irish coffee tart
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