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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
- 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
- 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.
- Press the mixture into a 22 cm flan dish (base and sides).
- For the filling:
Break the chocolate into pieces and melt it in a water bath or in the microwave oven. - Add the yoghurt, mix well and spread over the bottom of the crust. Leave to set in the fridge for about an hour.
- Arrange the berries (or the stoned cherries/rasberries) over
the top. - Melt the jam and brush over the fruit. This is optional if you are using cherries/rasberries.
- 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
"Good food cookbook".