Quick & Easy

Mochaccino tartlets

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.
Photography by Andre Martin

Photography by Andre Martin




1.Preheat oven to 180°C/160°C fan-forced.
2.Place tart cases on greased and lined oven tray; bake about 12 minutes. Cool.
3.In a small heatproof bowl over small saucepan of simmering water, combine chocolate, cream, coffee and liqueur; stir until smooth. Remove bowl from pan; cool 5 minutes.
4.Whisk egg yolks and sugar in small bowl until creamy; fold in chocolate mixture.
5.Divide filling into cases. Bake, in oven, 8 minutes; cool 5 minutes. Refrigerate 20 minutes before serving.
6.Serve tartlets dusted with sifted cocoa.

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