Sticky Mocha Tart

A striking dinner party finish, with the rich chocolate and coffee filling and beautiful amber shards studded with fresh coffee beans, this sticky mocha tart will please all senses!

A striking dinner party finish, with the rich chocolate and coffee filling and beautiful amber shards studded with fresh coffee beans, this sticky mocha tart will please all senses!

Sticky Mocha Tart

Preparation time 30 mins plus cooling Baking time 55 mins-1 hour (20 mins followed by 35-40 mins) Serves 10-12 For the biscuit base: 150g plain flour, sifted 50g caster sugar 1/2 tsp vanilla extract 110g butter For the mocha topping: 175g butter 100g dark chocolate 70% cocoa solids 250g soft dark brown sugar 15g ground coffee 3 tbsp golden syrup 2 large eggs 100g self raising flour, sifted For the coffee bean caramel shards: 100g caster sugar 5g coffee beans Method: 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 23cm loose bottomed cake tin. 2 For the biscuit base, place the flour, caster sugar and vanilla in a large bowl and stir until well combined. Rub in the butter using your fingertips until the mixture begins to stick and clump together and there are no visible lumps of butter. 3 Scatter the mixture evenly in the prepared cake tin and then flatten it by pressing hard with the heel of your hand. Bake for 20 mins until golden then set aside to cool in the tin. 4 For the mocha topping, place the butter, chocolate, brown sugar, coffee and syrup in a pan and heat until melted. Remove from the heat, allow to cool a little then whisk in the eggs and flour. Pour over the biscuit base and bake for 35-40 mins. 5 For the caramel shards, firstly line a baking tray with baking paper. Place the caster sugar in a heavy based saucepan along with 2 tbsp water. Bring to the boil slowly and once the sugar has dissolved, turn up the heat. Allow to boil until the syrup starts to tinge brown around the edges - do not stir the syrup just gently shake and move the pan over the heat to swirl the syrup around. Simmer the syrup and keep moving it around the pan until it has turned into a rich caramel both in colour and texture. Remove from the heat, pour into the prepared baking tray then randomly scatter the caramel with coffee beans. 6 Leave the caramel to cool completely and harden before breaking into shards. Remove the dessert from the tin and decorate with the caramel shards. Serve with big spoonfuls of cold cream.

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