Chocolate Tart with Fresh Berries

If you have a loose-bottom flan tin use it to make this tart. The pecan crust will crisp up beautifully and brushing the baked crust with melted chocolate keeps it crisp. Add the berries just before serving.


Pecan crust

  • 1 cup (100 g) pecan nuts
  • 10 tennis biscuits
  • 4 T (60 ml) soft brown sugar
  • ½ t (2,5 ml) ground cinnamon
  • 4 T (60 ml) melted butter
  • 150 g dark chocolate, melted

Mousse filling

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

Berry topping

  • 300-500 g raspberries, blueberries, strawberries, cherries, pomegranate seeds or a mixture of your choice.

Adjust oven rack to the middle position. Preheat the oven to 170°C. Chop the pecan nuts and biscuits in a processor until crumbed. Add the sugar, cinnamon and melted butter. Pulse until blended and moist clumps form. Press the mixture onto the base and up the sides of a 22-23 cm loose bottom tin. Bake for 15 minutes until golden and crispy. Leave to cool. Pipe the base and up the sides with a criss-cross of melted chocolate.

Measure water into a medium sized mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water and beat until well blended. Cover with clingfilm and leave in the fridge for 10 minutes.

In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip again until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.

Pour into the cooled pecan crust. Cover and refrigerate overnight.

Top the tart with berries.

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