I’m trapped in a snowstorm! And I can’t get home to get access to my pending MLK files. Yes that’s true and I hadn’t prepared any content for this week. So I’m reposting something from this summer. It’s still yummy!
In the Tea by the Sea mysteries, Lily Roberts is always looking for wonderful things to add to her afternoon tea offerings. When she travels to England for Lady Frockmorton's 100th birthday party, (Tea with Jam and Dread) she's delighted to find out that the main event will be a tea party. Lily offers to help in the kitchen and she picks up this recipe. As a small thin slice, it's perfect for afternoon tea, but a larger piece would serve as a delicious dessert with ice cream or whipped cream.
For chocolate lovers only. This delightful treat whips up in minutes (although it does need some time in the fridge). Perfect for that chocolate craving.
Chocolate and Coffee Tart
Ingredients:
1 1/2 cup chocolate wafer crumbs
1/2 cup butter melted
150 g bittersweet chocolate (about 5-1/2 oz), chopped
150 g white chocolate (about 5-1/2 oz), chopped
1/3 cup whipping cream 35%
2 tablespoons prepared strong coffee
Directions:
Mix wafer crumbs with butter until moistened; press into bottom and partway up sides of 14- x 4-inch tart pan. Bake on rimmed baking sheet in 325 F oven just until firm, 10 to 12 minutes. Let cool completely.
In heatproof bowl set over saucepan of hot (not boiling) water, heat together bittersweet chocolate, white chocolate, cream and espresso, stirring, until melted and smooth, about 5 minutes. Pour over crust, spreading to edges and smoothing top. Refrigerate until firm, about 2 hours. Slice into bars.
Serve with vanilla ice cream or whipped cream.
Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact
Now available: Tea with Jam and Dread the sixth Tea by the Sea mystery from Kensington books.
With writer friends In the backwoods of snowy west Quebec .











Hope you get home safely, Vicki!
ReplyDeleteSounds good. Thank you for the recipe. Deborah
ReplyDeleteThank you for the Chocolate and Coffee Tart recipe. Sounds simple and delicious - a fabulous combination. Strange as it sounds, I don't like coffee at all, but love the flavor in food. Example, my favorite ice cream is jamoca almond fudge.
ReplyDelete2clowns at arkansas dot net
Being snowbound feels like the perfect excuse to make (or re-make) this tart, Vicki. Stay warm!
ReplyDeleteI hope you are safe and can return home soon! Your recipe is still wonderful and I thank you for sharing it again! JOY! Luis at ole dot travel
ReplyDeleteq34
ReplyDeleteTravel safe, and nibble on the tart. I don't have currently have a coffee maker, so I can't prepare the coffee for the tart.
ReplyDeleteThat's what coffee shops are for.
DeleteThis sounds wonderfully decadent!
ReplyDeleteI'm intirgued. Why white chocolate? What does it add to the mix?
Hope you make it home safely. Thanks for this, it sounds like the perfect treat!
ReplyDelete