Mocha Mousse Tart

Ingredients (serves 8)

• 250g packet chocolate Scalliwag biscuits
• 1/2 cup pecan nuts
• 125g butter, melted
• 1 egg, lightly beaten
• cocoa powder, to serve

• Mocha mousse

• 300g dark chocolate, chopped
• 2 eggs, separated
• 3 teaspoons instant coffee powder
• 3/4 cup thickened cream, whipped
• 1/2 cup caster sugar

Method

1. Preheat oven to 180°C Grease and line a 3cm deep, 24cm (base) loose-based fluted flan pan.
2. Place biscuits and nuts into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter and egg. Stir until well combined. Using your fingertips, press mixture over base and sides of prepared flan pan. Bake for 10 minutes. Set aside to cool.
3. Make mousse Place chocolate into a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 5 minutes or until melted. Remove from heat. Add egg yolks and coffee powder. Mix well. Set aside for 5 minutes to cool slightly. Fold through cream.
4. Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoon at a time, continuing to beat until meringue is thick and glossy. Fold into chocolate mixture. Spoon mousse into tart case. Smooth surface. Refrigerate for 4 hours or until set. Dust with cocoa powder just before serving.