Ingredients
250g packet Choc Ripple biscuits
100g unsalted butter, melted
White chocolate curls and cocoa powder, to decorate (See Tip)
FILLING
1 ½ x 190g blocks white cooking chocolate
2 teaspoons instant coffee granules
1 ½ x 250g blocks cream cheese, chopped, at room temperature
¼ cup firmly packed brown sugar
½ cup thickened cream
2 tablespoons coffee-flavoured liqueur
TOPPING
½ x 250g block cream cheese, chopped, at room temperature
½ cup icing sugar mixture
½ cup thickened cream
2 tablespoons vanilla-flavoured vodka
Method
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Grease a 25cm round loose-base flan tin (base measures 24cm).
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of tin. Refrigerate while making filling.
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To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%) for about 1 minute, stirring every 15 seconds, until melted and smooth. Cool for about 10 minutes, or until almost at room temperature.
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Dissolve coffee in 2 teaspoons boiling water in a small heatproof bowl. Cool.
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Beat cream cheese, sugar, cream and liqueur in the small bowl of electric mixer until smooth. Add chocolate, beating until combined.
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Spread filling over biscuit base. Smooth over top. Refrigerate for 1 hour, or until filling is slightly firm.
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To make topping, beat cream cheese, sugar, cream and vodka in same, clean bowl of electric mixer until soft peaks form. Spread over filling. Refrigerate for about 3 hours, or overnight until set.
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To serve, remove tart from tin. Transfer to a serving plate. Decorate with white chocolate curls. Dust with sifted cocoa.
