Chocolate tart with Amarula

For the pecan crust, follow steps 2 – 6.

Adjust the oven rack to the middle shelf. Preheat the oven to 170°C.

Chop the pecan nuts and biscuits in a processor until crumbed.

Add the sugar, cinnamon and melted butter, and process until well blended.

Press the mixture into the base and up the sides of a 22 – 23cm springform tin.

Bake until golden and crispy, about 15 minutes. Leave to cool.

Brush the inside of the crust with melted chocolate.

For the mousse filling, follow steps 8 – 13.

Measure Amarula and water into a medium mixing bowl.

Add the chocolate mousse mix and beat until well blended.

Whip the cream in a smaller mixing bowl until soft peak stage.

Beat the cream into the mousse mix.

Pour into the cooled pecan crust.

Cover and refrigerate for four hours or overnight.

For the chocolate shards, follow steps 15 – 20.

Gently melt the chocolate in a small bowl over hot water.

Spread the chocolate on one sheet of baking paper, leaving a wide border.

Place the second sheet on top.

Use a rolling pin to gently level the chocolate between the sheets of baking paper. Don’t roll out too thinly.

Roll the paper, with chocolate in between, around the cardboard core and secure with paper clips or pegs. Leave to harden in the fridge.

Unroll the paper and pull the top sheet straight while unrolling, so that the chocolate on the bottom sheet splinters into slightly rounded shards.