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Mini Coffee Tarts

You can speed this recipe up further by using a pouch of bought creme patissiere from the baking aisle - they usually do chocolate although you might not find coffee flavour.
Prep Time20 minutes
Total Time20 minutes
Servings: 4
Author: Sarah Trivuncic

Ingredients

Instructions

  • Melt 80g of the dark chocolate in the microwave retaining a few squares to grate over afterwards.
  • Spread 1 tablespoon of the dark chocolate over each tart case, smooth over the surface to the edges.
  • Put the chocolate covered cases in the fridge for ten minutes to help them set.
  • Remove the cases from the fridge and spoon over 1 generous table spoon of creme patissiere and swirl round with a spoon to look even.
  • Grate over the remaining dark chocolate. You can serve them immediately but they're best chilled for an hour to be eaten nice and cold. They'll keep in the fridge for 3 days.