Decaf Coffee Tart with Caramel Filling
Ingredients
- 40g Grapenuts
- 1 tbsp Nkdliving erythitrol gold
- 2 tsp Morrisons cocoa powder
- 1 tsp Nescafe Azera decaf
- 2.5 tbsp hot water
- 12 cm tart/flan tin
Filling
- 2 egg yolks
- 1 tbsp erythitrol gold
- 1 tbsp Cornflour mixed with a splash of milk
- 1 tbsp Carnation caramel drizzle
- Milk to make 200ml
- 2 tsp Nescafe Azera decaf
For Drizzling
- 14g Callebaut white couverture chocolate, melted
For Decoration
- Sprinkles and Toppers chocolate coffee beans
- Cocoa powder
Preparation
Prepare the Tart Base
Mix Grapenuts, erythitrol gold, cocoa powder, and decaf coffee in a bowl.
Add hot water and stir until well combined.
Press the mixture into a 12 cm tart or flan tin.
Prepare the Filling
In a glass jug, combine egg yolks, erythitrol gold, and the Cornflour mixture (made with milk).
Add Carnation caramel drizzle and enough milk to make a total of 200ml.
Whisk until well combined.
Cover the jug with a lid or clingfilm and microwave for 1 minute.
Whisk and microwave for an additional minute.
Stir in 2 tsp of Nescafe Azera decaf.
Assemble and Bake
Pour the prepared filling into the tart base.
Baking
Preheat the oven to 180-200°C.
Bake the tart for 6 minutes. The longer it bakes, the firmer it will be.
Decoration
Once baked, melt the white couverture chocolate and drizzle it over the tart.
Final Touches
Decorate with Sprinkles and Toppers chocolate coffee beans.
Serve
Dust the coffee beans with cocoa powder to reduce shine.
Enjoy your decaf coffee tart with caramel filling!