Titled Berry Chocolate Tart with Pecan Crust!
Serves 6-8
CRUST
1 cup (100g) pecan nuts
10 Tennis biscuits
60 ml brown sugar
2.5 ml ground cinnamon
60 ml melted butter
FILLING
250 ml cream
200g Dark Chocolate, broken into squares
250g cherries or raspberries (THE BEST) or 500g strawberries.
Preheat oven 170°C. Chop pecan nuts and biscuits in blender/processor
until crumbed. Add sugar, cinnamon and melted butter. Pulse until
blended and moist clumps form. Press mixture up the sides and onto the
base of a 22cm fluted porcelain dish. Bake for 25 minutes until golden
and crispy. Leave to cool.
To make the filing, bring the cream just to the boil. Remove from heat
and pour slowly over the chocolate. Stir to melt the chocolate. Pour
the mixture into the baked crust. Leave to set overnight or for a good
full day (as I learnt it) in the fridge. Arrange the berries over the
top and serve... and PRESTO you have mouth watering-give-me-more-NOW
dessert!!!
Happy Baking ;)
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