TIP! To make chocolate curls, hold a block of chocolate (at room temperature) in one hand, drag a vegetable peeler down one, long narrow side, allowing curls to fall directly over flan. Omit liqueur and vodka for a non-alcoholic version. Replace vodka with 1 teaspoon vanilla essence in the topping.
Ingredients
Method
Grease a 25cm round loose-base flan tin (base measures 24cm).
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.
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.
Dissolve coffee in 2 teaspoons boiling water in a small heatproof bowl. Cool.
Beat cream cheese, sugar, cream and liqueur in the small bowl of electric mixer until smooth. Add chocolate, beating until combined.
Spread filling over biscuit base. Smooth over top. Refrigerate for 1 hour, or until filling is slightly firm.
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.
To serve, remove tart from tin. Transfer to a serving plate. Decorate with white chocolate curls. Dust with sifted cocoa.
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