Serves 8
If you have a loose-bottom cake tin use it to make this tart. The pecan crust will crisp up beautifully and complement the tart perfectly.
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Chocolate Mousse

You will need

1 cup (100 g) pecan nuts
11 tennis biscuits
4 T (60 ml) soft brown sugar
½ t (2,5 ml) ground cinnamon
5 T (75 ml) melted butter

1 cup (250 ml) boiling water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh cream

raspberries or a mixture of berries


Ina’s Tip

Make it a day or two before needed. Tent with cling film and refrigerate. Top with berries on the day.


Pecan Crust
Adjust oven rack to the middle position and preheat the oven to 170°C. Chop the pecan nuts and biscuits in a food processor until finely crumbed. Add the sugar, cinnamon and melted butter. Process until well blended. Press the mixture onto the base and up the sides of a 22 cm loose-bottomed flan tin. Bake for 15 minutes until golden and crispy. Leave to cool and firm in the freezer. 

Mousse Filling
Measure the boiling water into a medium size mixing bowl. Sprinkle the Chocolate Mousse Mix over and beat until well blended and beginning to thicken (± 3 min).
Place in the refrigerator for 15 minutes to cool down to room temperature.
In a smaller mixing bowl whip the cream until soft peak stage.
Beat half of the whipped cream into the mousse then fold in the remaining cream with a spatula until well blended.
Pour filling onto the cooled pecan crust. Cover and refrigerate overnight.
Release the tart from the rim of the loose-bottomed pan and place it on a cake stand.
Pile the raspberries on top of the mousse.