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Chocolate Berry Tart

Desserts

Ingredients

Crust

  • 100 g finger biscuits
  • 100 g (1 cup) pecan nuts
  • 60 ml (4 Tablespoons) soft brown sugar*
  • 2.5 ml (1/2 t) ground cinnamon
  • 100 g soft butter
Filling
  • 200 g dark chocolate (preferably Albany)
  • 175 ml natural yoghurt **
  • 500 g strawberries (or 250 g stoned cherries or raspberries)
  • 60 ml (4 T) strawberry jam

Method

  1. Chop the pecan nuts and finger biscuits in a processor until crumbly. Add the sugar, cinnamon and butter and blend until it forms moist clumps.
  2. Press the mixture into a 22 cm flan dish (base and sides).
  3. For the filling:
    Break the chocolate into pieces and melt it in a water bath or in the microwave oven.
  4. Add the yoghurt, mix well and spread over the bottom of the crust. Leave to set in the fridge for about an hour.
  5. Arrange the berries (or the stoned cherries/rasberries) over
    the top.
  6. Melt the jam and brush over the fruit. This is optional if you are using cherries/rasberries.
  7. Keep refrigerated.

* I find the crust sweet enough without the sugar.

** The original recipe used 250 ml cream instead of the yoghurt - this gives a much richer, softer chocolate base which you may have to refrigirate for longer before placing the berries on top.

Serves 6-8
 

  Recipe adapted from Ina Paarman's "Berry Chocolate Tart with Pecan Crust" in her "Good food cookbook".


Recipe
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