 Chocolate
& Orange Liqueur Tart
 This
tart is simple to make, and elegant to serve at
a dinner party. It's rather rich so a little goes
a long way. Serves 6.
INGREDIENTS
METHOD
Preheat oven to 170°c. Line the bottom of
a medium sized cake tin or springform tin with
baking paper and non-stick spray the sides.
Put coffee and chocolate into a microwave proof
bowl and heat (50% power) for up to 1 minute at
a time, stirring in between until chocolate is
melted. If using hot coffee this should only take
a minute or two.
Cube butter and add to chocolate mix. Stir and
microwave a little if needed to melt butter completely.
Add in vanilla essence and liqueur, then add eggs.
Whisk or beat until smooth, and pour mixture into
prepared tin.
Bake for approx 20 minutes, or until it is just
set in the middle. Remove from oven and allow
to cool, then put in refrigerator for about 2
hours to set. If tart puffs up a little when cooking
don't worry, it will flatten out on cooling.
Run a hot knife around the edge of the tin and
remove tart.
Dust with icing sugar, slice up and serve with
a dollop of Mascarpone, Crème Fraiche or
Greek Yoghurt on the side. Drizzle with as much
or as little Prenzel Orange Chocolate Liqueur
as you like.
Melts in your mouth!
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