Non-bake Double Chocolate Espresso Tart

I'm not in favour of cooking or baking in hot days, for some reason, maybe I'm getting too old, I don't survive well in the kitchen when it's over 30C.

So there was a quite a bit of hesitation when the team decided on a morning tea today, for Chinese New Year....

Was hot last night, so I decided on something simple and easy, and doesn't require baking...

Tart Shell:
250g chocolate ripple biscuit (or any chocolate cookies)
120g butter.

Fillings:
4 egg yolks
70g dark chocolate
100g milk chocolate
6 table spoons of sugar
3 tea spoons of gelatine
3 table spoons of boiling water
2 teaspoon of good instant espresso coffee
1 table spoon Kahlua

It's easy, melt the butter, crush the biscuits, press and fill up the sides and bottom of a lined 20cms springform pan.

The filling, there was a mistake, not fatal, but I meant to make bavarois like this one, but with an espresso twist, however, I forgot about the cream (even though I had it in the fridge!) and I can't really call it bavarois...

The verdict, it's a much more dense cake than the Joconde Imprime I made with the proper bavarois.... but it's easier to set in a tart shell.

It's a very easy tart, very minimal amount of cooking needed, although it needed to be made at least 2-3 hours ahead, still... great for summer hot days when you don't want to stay in the kitchen.