To make your Tart Base, start by placing
Digestive Biscuits (1 1/2 cups)
in a processor and blend into a fine meal. Stir in
Clarified Butter (1/4 cup)
Work up the sides of the tart tin, then press firmly to make the base. Place in the freezer for 1 hour while you make the chocolate and cream filling.
Once chilled and firm, gently loosen the edges of the chilled tart shell and return it to the tin in the freezer.
Prepare the chocolate filling by heating the
Fresh Cream (4 oz)
to almost boiling. Add the
Dark Chocolate (1/2 cup)
Ground Coffee (1 tsp)
and leave covered for 15-20 minutes until the chocolate softens. Whisk until smooth.
To prepare the coffee cream filling, whisk
Fresh Cream (2 Tbsp)
Clarified Butter (3 1/2 Tbsp)
Agar-Agar Powder (1 1/4 tsp)
Corn Flour (1 Tbsp)
Granulated Sugar (1/3 cup)
Coffee Extract (1/2 tsp)
Vanilla Extract (1/2 tsp)
in a glass bowl.
Microwave for 30 seconds, and whisk again. Repeat until the cream begins to thicken at the edges, 4-5 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
For the cream topping, gently mix the
Mascarpone Cheese (1 1/3 cups)
Powdered Confectioners Sugar (3 1/2 Tbsp)
until smooth. Don’t overmix.
In a small bowl, mix together
Strong Coffee (3 Tbsp)
Coffee Liqueur (1 Tbsp)
. Set aside.
Assemble the Tiramisu Chocolate Tart by first gently pouring the chocolate filling over the base of the chilled tart base and spreading it to the cover base.
Top with a circle of
Digestive Biscuits (6)
. Moisten the biscuits with the coffee-Kahlua mix, then pour over the cool coffee cream. Leave to set in the fridge overnight.
Pipe over with the mascarpone and dust with
Unsweetened Cocoa Powder (to taste)