Chocolate Espresso Tart

As an end-of-term treat for my rowing crew, I decided to try to make a version of a fantastic looking recipe from another Daring Baker's blog, AlpineBerry. Absolutely 100% credit for this recipe goes to Mary, I simply attempted to emulate it because hers looked so amazing! Details can be found here. The only slight modifications I made were to leave out the gelatine in the mousse layer, and to use crushed caramelised biscuits (like you sometimes get with coffee) rather than praline for the top layer. It tasted pretty good (if I do say so myself!), but I'll let the pictures do the talking...