Bittersweet chocolate cappuccino tarts

MAKES: 20

Ingredients

50g (1 cup) plain flour

2 tbsp cocoa

1 tbsp caster sugar

100g chilled butter, chopped

1 1⁄2 tbsp water

FILLING:

100g Philadelphia Cream for Cooking

100g white chocolate, finely chopped

1 tsp instant coffee granules

2 tbsp Kahlua liqueur

80ml (1⁄3 cup) double cream

100g dark chocolate, chopped Cocoa, extra, to dust

Method

Brush 2 shallow 12-hole round-bottomed patty pans with melted butter to grease. Process flour, cocoa, sugar and butter in a food processor until mixture resembles fine crumbs. Add the water and process until the mixture just comes together. Turn onto a lightly floured surface and knead gently until smooth.

Roll out the pastry on a lightly floured sheet of baking paper to 4mm thick. Use a 6.5cm-diameter round cutter to cut 20 discs from the pastry, re-rolling the scraps. Ease the discs into prepared pans. Prick the bases with a fork. Place in the fridge for 10 minutes to rest. Preheat oven to 180C/160C fan-forced. Bake pastry for 10 minutes or until firm. Set aside to cool completely in the pans.

For the filling, heat the cooking cream in a small saucepan over low heat. Add the white chocolate and stir for 1–2 minutes or until smooth. Dissolve the coffee in the Kahlúa and add to pan. Stir until smooth. Set aside to cool slightly. Spoon evenly among pastry cases. Place in the fridge for 10–15 minutes until just set.

Meanwhile, heat the double cream in a small saucepan over low heat. When almost simmering, add the dark chocolate and remove from heat. Set aside for 1–2 minutes. Stir until smooth.

Spread the dark chocolate mixture over the tarts, smoothing the surface. Place in the fridge for 20 minutes to set. Dust the tarts lightly with cocoa just before serving. Photo by Al Richardson