Chocolate tart with coffee cream

NZ Herald 21/4/2011

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350 g	Biscuits, chocolate
120 g	Butter, melted

400 g	Dark chocolate, chopped
1½ cups	Cream

Place the biscuits and butter in the bowl of a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs.
Press the mixture into a 30cm x 20cm lightly greased baking tray and refrigerate for 15 minutes. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.
Pour over the biscuit base and refrigerate for 30 minutes or until set.
To make to coffee cream: Place the cream, sour cream and liqueur in a bowl and whisk until soft peaks form. Top the tart with the cream to serve.

Tips and tricks : Fruity finish. Top the chocolate tart with fresh raspberries or blueberries.