Serves 8
If you have a loose-bottom flan tin use it to make this tart. The pecan crust will crisp up beautifully and complement the tart perfectly. We have added Amarula liqueur to the mousse, but you can replace it with the same amount of cold very strong black coffee.
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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 ½ cup (375 ml) boiling water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
½ cup (125 ml) Amarula liqueur or very strong black coffee
1 cup (250 ml) fresh cream

blueberries
blackberries
raspberries

 

Method

Pecan Crust
Adjust oven rack to the middle position. Preheat the oven to 170°C. Chop the pecan nuts and biscuits in a 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 22-23 cm loose bottom flan tin. Bake for 15 minutes until golden and crispy. Leave to cool and firm in the freezer. 

Filling
Measure boiling water into a medium size mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water and beat briskly for 3 minutes until mixture is room temperature. Add the Amarula or strong black coffee.
In a smaller mixing bowl whip 1 cup (250 ml) of cream until soft peak stage.
Using the same beaters, whip the Chocolate Mousse again until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended.
Pour into the cooled pecan crust. Cover and refrigerate for 6 hours or overnight.
Release the tart from the rim of the loose-bottomed pan and place it on a cake stand.
Pile the mixture of berries on top of the mousse.