UP­SIDE-DOWN CHO­CO­LATE AND COF­FEE TART

Friday - - Good Food -

Prep time 10 mins Re­frig­er­a­tion time about 4 hours Makes 1 tart

200g packet cho­co­late and co­conut bis­cuits 100g but­ter, melted 1 tbsp gelatin 2 tbsp wa­ter 4 egg yolks 210g caster sugar 4 tbsp very strong cof­fee 750g tub plain cot­tage cheese 2 tsp vanilla essence 120ml co­coa 100g dark cho­co­late chips Dark cho­co­late sauce of your choice

Place bis­cuits in a food pro­ces­sor and pulse on high un­til it has a bread­crumb-like tex­ture. Add but­ter and mix un­til it forms a moist mix­ture. Line the bot­tom of a 20cm x 14cm loaf tin with cling film, en­sur­ing the film hangs over the sides of the pan. Spray the cling film with non-stick cook­ing spray. Line the base and sides with the bis­cuit mix­ture.

Sprin­kle gelatin over wa­ter and leave un­til spongy. Place egg yolks, caster sugar and cof­fee in the bowl of an elec­tric mixer and whisk on high un­til light and frothy. Add cot­tage cheese one spoon­ful at a time while the mixer is run­ning, un­til it be­comes thick and frothy. Add vanilla and co­coa.

Melt gelatin in mi­crowave for a few sec­onds and add to the cot­tage cheese mix­ture. Mix. Spoon half the mix­ture on to the crust and spread evenly. Sprin­kle cho­co­late chips over the mix­ture. Spoon rest of the mix­ture into tin and spread evenly. Re­frig­er­ate for 4 hours or un­til set.

Turn out on to a serv­ing plate and re­move cling film. Slice and serve cold with cho­co­late sauce.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.