Ina Paarman’s chocolate tart with mixed berries
A deliciously decadent chocolate tart using bright and cheerful mixed berries.
If you have a loose-bottomed flan tin, use it to make this tart. The pecan crust will crisp up beautifully and complement the tart perfectly. We have added Amarula liqueur to the mousse, but you can replace it with the same amount of cold, strong black coffee.
SERVES 8
INGREDIENTS
PECAN CRUST
- 1 cup (100 g) pecan nuts
- 11 Tennis biscuits
- 4 T (60 ml) soft brown sugar
- ½ t (2,5 ml) ground cinnamon
- 5 T (75 ml) melted butter
MOUSSE FILLING
- ½ cup (125 ml) Amarula or strong black coffee, cooled down
- ½ cup (125 ml) water
- 1 x 310 g Ina Paarman’s Chocolate Mousse Mix
- 1 cup (250 ml) fresh cream
GARNISH
- blueberries
- blackberries
- raspberries
METHOD
PECAN CRUST
Adjust the 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 22-23 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 Amarula (or coffee) and water into a medium-sized mixing bowl. Sprinkle the Chocolate Mousse Mix over the Amarula mixture and beat until well blended.
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 onto the cooled pecan crust.
Cover and refrigerate for 4 hours or overnight.
Release the tart from the rim of the loose-bottomed pan and place it on a cake stand.
Pile the mixture of berries on top of the mousse.
INA’S TIP: Make it a day or two before needed and refrigerate, but top with berries on the day. Tent with cling film and refrigerate. Serve chilled.
Ina Paarman's chocolate tart with mixed berries
Ingredients
- PECAN CRUST
- 1 cup (100 g) pecan nuts
- 11 Tennis biscuits
- 4 T (60 ml) soft brown sugar
- ½ t (2,5 ml) ground cinnamon
- 5 T (75 ml) melted butter
- MOUSSE FILLING
- ½ cup (125 ml) Amarula or strong black coffee, cooled down
- ½ cup (125 ml) water
- 1 x 310 g Ina Paarman’s Chocolate Mousse Mix
- 1 cup (250 ml) fresh cream
- GARNISH
- blueberries
- blackberries
- raspberries
Instructions
PECAN CRUST
Adjust the 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 22-23 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 Amarula (or coffee) and water into a medium-sized mixing bowl. Sprinkle the Chocolate Mousse Mix over the Amarula mixture and beat until well blended.
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 onto the cooled pecan crust.
Cover and refrigerate for 4 hours or overnight.
Release the tart from the rim of the loose-bottomed pan and place it on a cake stand.
Pile the mixture of berries on top of the mousse.
ALSO SEE: At home with Ina Paarman
Feature image: Matthew Keeson Photography
