Chocolate tart with Amarula

May 5, 2013 (Last Updated: January 11, 2019)
Chocolate tart with Amarula recipe

This chocolate tart with Amarula is the perfect tea time treat! 

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Chocolate tart with Amarula

Serves: 6
Cooking Time: 35 minutes + over night to chill

Ingredients

  • Pecan crust

  • 100g (1 cup) pecan nuts
  • 10 Tennis Biscuits
  • 70g (¼ cup) soft brown sugar
  • 2,5ml (½ tsp) ground cinnamon
  • 60ml (¼ cup) melted butter
  • 90g dark chocolate, melted

  • Mousse filling

  • 125ml (½ cup) Amarula
  • 125ml (½ cup) water
  • 1 x 310g box of Ina Paarman's
  • Chocolate Mousse Mix
  • 250ml (1 cup) fresh cream
  • cocoa powder, for dusting

  • Dark chocolate shards for garnish

  • 90g dark chocolate
  • 2 rectangles of baking paper, 40 x 30cm cardboard core from an empty roll of kitchen paper or foil (Cut it open along the length and roll it up tighter, 2,5cm in diameter. Secure the roll with sellotape.)

Instructions

1

For the pecan crust, follow steps 2 – 6.

2

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

3

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

4

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

5

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

6

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

7

Brush the inside of the crust with melted chocolate.

8

For the mousse filling, follow steps 8 – 13.

9

Measure Amarula and water into a medium mixing bowl.

10

Add the chocolate mousse mix and beat until well blended.

11

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

12

Beat the cream into the mousse mix.

13

Pour into the cooled pecan crust.

14

Cover and refrigerate for four hours or overnight.

15

For the chocolate shards, follow steps 15 – 20.

16

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

17

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

18

Place the second sheet on top.

19

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

20

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

21

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

Notes

To decorate: Release the tart from the springform tin and place it on a cake stand. Unroll the chocolate shards and scatter on top of the tart. Dust with cocoa powder. Serve with fresh strawberries on the side (optional).

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May 5, 2013 (Last Updated: January 11, 2019) By
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