Mary Berry s chocolate cappuccino tart YOU Magazine

Mary Berry s chocolate cappuccino tart YOU Magazine

Mary Berry's chocolate cappuccino tart - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s chocolate cappuccino tart By You Magazine - February 17, 2019 An indulgent, rich chocolate tart – quick to make and even quicker to devour! Like a cup of cappuccino, it has a creamy topping and scattering of chocolate shavings. Georgia Glynn Smith SERVES 8-10 PREP TIME: 15 minutes, plus chilling COOK TIME: 5 minutes FOR THE BASE 50g (2oz) dark chocolate, broken into pieces 75g (3oz) butter 15 digestive biscuits, finely crushed FOR THE FILLING 350g (12oz) dark chocolate, broken into pieces 100g (4oz) butter 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water 250ml (9fl oz) double cream 200g (7oz) full-fat crème fraîche (see note) TO DECORATE 150ml (5fl oz) double cream, lightly whipped chocolate shavings or coarsely grated chocolate You will need a 23cm (9in) round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional). 1. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling. 2. To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand. Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. 3. Remove the tart from the tin and place it on a cake stand or plate. Serve straight from the fridge. 4. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices. COOK’S NOTES You’ll need full-fat crème fraîche for this recipe to help the filling set. Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt. PREPARE AHEAD Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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