Serves 8
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, they look divine dusted with edible gold dust (available at The Baking Tin) and piped with a lattice of melted chocolate.
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 easy melt dark chocolate
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 spring form tin. Bake for 15 minutes until golden and crispy. Leave to cool. Brush the base and up the sides with melted chocolate.
MOUSSE FILLING
1 cup (250 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse Mix
1 cup (250 ml) fresh whipping cream
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 15 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 for 1 minute 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.
BERRY TOPPING
300-500 g raspberries, blueberries, strawberries, cherries, pomegranate seeds or a mixture of your choice.
1 t edible gold dust
50g easy melt chocolate
Top the tart with berries. Sprinkle with gold dust and pipe with chocolate.
