Chocolate cappuccino tart

This recipe has no added sugar, so don’t use a chocolate that has a high percentage of cocoa solids if you prefer a sweeter flavour.

SERVES 8-10 PREP 25 mins plus at least 2 hrs chilling COOK 10 mins EASY V For the base

50g dark chocolate, broken into pieces

75g butter

225g digestive biscuits (15 biscuits), finely crushed

For the filling

350g dark chocolate, broken into pieces

100g butter

1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water 250ml double cream

200g full-fat crème fraîche (don’t use low-fat otherwise the filling won’t set)

To decorate

150ml double cream, lightly whipped chocolate shavings or coarsely grated chocolate

1 To make the base, melt the chocolate and butter in a widebased pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm round, loose-bottomed fluted tart tin with deep sides and chill in the fridge while you make the filling. 2 For the filling, put the chocolate and butter in a large heatproof bowl, then add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until smooth, stirring gently. Remove from the heat and leave to cool a little, then stir in the crème fraîche. 3 Pour the mixture into the tin on top of the base and chill for at least 2 hrs, or ideally overnight, until set. Remove the tart from the tin and place it on a cake stand or plate.

4 To decorate, spoon the whipped cream into a piping bag and pipe five large blobs into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices. The tart can be made a day ahead and kept in the fridge. Decorate 2 hrs before serving.

PER SERVING (10) 742 kcals • fat 66g • saturates 39g • carbs 29g • sugars 14g • fibre 5g • protein 6g • salt 0.6g