Chocolate Berry Tart
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.
You Will Need:
Ina’s Tip
Make it a day or two before needed. Tent with cling film and refrigerate. Top with berries on the day.
Method:
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.
Chocolate Berry Tart
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.
- Serves: 8
- Recipe Category: Baking, tarts
- Products in this recipe:
You Will Need:
Method:
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.