Crunchy Coffee Tart by Zarnak Sidhwa

Ingredients:

For Crust:

• Chocolate or coffee biscuits (ground) 1 packet
• Butter (melted) 3 tbsp

For Crumb Layer:

• Coconut cookie crumbs 1/2 cup
• Flour 2 tbsp
• Packed brown sugar 2 tbsp
• Coffee 2 tsp
• Butter 1 tbsp

For Filling:

• Icing sugar 1 cup
• Cream cheese (softened) 3 oz
• Vanilla essence 1-1/2 tsp
• Chocolate (melted) 2 oz
• Cream 2 cups

To Garnish:

• Coffee beans or crushed coconut cookies 6 to 8
• Cocoa powder

Method:

1. Mix melted butter with cookie crumbs and press on bottom and sides of a 9 inch spring form tin and let it set in freezer or bake at 180 degrees C for 10 minutes.
2. In bowl, mix cookie crumbs, flour, brown sugar and instant coffee.
3. Using fork or pastry blender, cut in butter until mixture is crumbly.
4. Sprinkle over bottom of pie crust.
5. Bake 12 to 16 minutes or until light golden brown.
6. Cool completely, about 30 minutes.
7. Meanwhile beat icing sugar, cream cheese and vanilla until well blended.
8. Add chocolate; beat until smooth.
9. Gradually add cream, beating until firm peaks form.
10. Spread filling into crust. Refrigerate 2 to 3 hours.
11. Remove side of pan; garnish as desired with cocoa powder, cookies or coffee beans.