Cherry Chocolate Tart with a Pecan Nut Crust
December 14, 2018
A deliciously rich and decadent chocolate tart, with pecan crust and topped with seasonal fresh cherries. Perfect with vanilla ice-cream.
- Yields: 6-8
For the crust
For the filling
1Preheat the oven to 180°C.
2Chop the tennis biscuits and pecan nuts in a processor until crumbed.
3Add the sugar, cinnamon and melted butter.
4Pulse until blended and moist clumps form.
5Press the mixture onto the base and up the sides of a 22-23 cm loose bottom tin. Bake for 15 minutes until golden and crispy. Leave to cool.
6To make the filling, bring the cream just to the boil. Remove from the heat and pour over the chocolate. Stir continuously until all the chocolate has melted.
7Pour the filling into the baked crust and leave to set in the fridge to set for 4 hours.
8Just before serving, top the tart with cherries and edible flowers.