John Myers
Mocha Buttercream Tart
The perfect mocha buttercream tart recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 2 Sachets Chocolate pudding powder
- 2 tbsp Instant coffee (drink)
- 6 tbsp Sugar
- 250 g Butter
- 1 glass Lingonberry jam
- 1 pack Viennese chocolate cake base
- Chocolate mocha beans
- Bring the milk with the custard powder, the instant coffee and the sugar to the boil. Put the pudding in a bowl and let it cool. Place the butter in close proximity so that both parts are about the same temperature later.
- Then cut the butter into small pieces, place in a bowl and stir until creamy with the mixer. Add the pudding tablespoon at a time and whisk with the mixer so that the cream combines. Pour about a third of the mixture into a piping bag and keep it cool in the refrigerator for decoration.
- Cut out the cake base, cover with dessert rings and place on a slightly larger piece of baking paper. Place the cranberries and half of the mocha cream on the lower bases. Lay on the second floor in each case. Spread the second half of the cream on it. Put the next floor on top again.
- Put a nice decorative nozzle on the piping bag (with the rest of the cream) and put dabs or circles on the tartlets so that they look festive. Decorate these swabs etc. with the mocha beans. Chill the cake for about 1-2 hours.
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