Chocolate cappuccino pie recipe
 An indulgent, rich chocolate tart – quick to make and even quicker to devour! Like a cup of cappuccino, Mary Berry's chocolate tart has a creamy topping and scattering of chocolate shavings. For this recipe you will need a 23cm/9in round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional). 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 350g/12oz dark chocolate, broken into pieces100g/3½oz butter1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water250ml/9fl oz double cream200g/7oz full-fat crème fraîche 350g/12oz dark chocolate, broken into pieces 100g/3½oz butter 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water 250ml/9fl oz double cream 200g/7oz full-fat crème fraîche 150ml/5fl oz double cream, lightly whippedchocolate shavings or coarsely grated chocolate 150ml/5fl oz double cream, lightly whipped chocolate shavings or coarsely grated chocolate Method To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling.To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. Remove the tart from the tin and place it on a cake stand or serving plate. Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). Recipe tips You’ll need full-fat crème fraîche for this recipe to help the filling set. Be sure not to overheat the chocolate and butter mixture – heat it until just warm enough to melt. This recipe can be made up to a day ahead and kept in the fridge. Decorate up to 2 hours before serving. Not suitable for freezing.