Ina Paarman’s chocolate tart with mixed berries

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.

Print Recipe

Ina Paarman's chocolate tart with mixed berries

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

Instructions

PECAN CRUST

1

Adjust the oven rack to the middle position and preheat the oven to 170°C.

2

Chop the pecan nuts and biscuits in a food processor until finely crumbed. Add the sugar, cinnamon and melted butter. Process until well blended.

3

Press the mixture onto the base and up the sides of a 22-23 cm loose-bottomed flan tin.

4

Bake for 15 minutes until golden and crispy. Leave to cool and firm in the freezer.

MOUSSE FILLING

5

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.

6

In a smaller mixing bowl, whip the cream until soft peak stage.

7

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.

8

Cover and refrigerate for 4 hours or overnight.

9

Release the tart from the rim of the loose-bottomed pan and place it on a cake stand.

10

Pile the mixture of berries on top of the mousse.

ALSO SEE: At home with Ina Paarman

At home with Ina Paarman

Feature image: Matthew Keeson Photography