This tart is a rich, velvety tart reminiscent of chocolate truffles. I named it in a hurry when I was saving photos and the name stuck. It should be called Velvet Chocolate truffle Tart. It’s expensive to make too, but definitely worth it every time I do for those special people in my life. The fruit needs to be in season and piled lavishly on top and served with whipped cream on the side. Brian absolutely LOVES chocolate and this one is one of his favourites. Thanks to Ina Paarman for her inspiration from her The Good Food Cookbook.
Chocolate Surprise
Ingredients
- 200 g box of Bakers Nuttikrust biscuits the original falvour is the best
- 100 g melted butter
- 70-100 g pecan halves – enough to cover perimeter of base of 23cm quiche dish
- 4 x 90 g Bourneville dark chocolate 320g in total
- 2 x 100 g orange Lindt chocolate 200g in total
- 250 ml cream
- 20 ml Cointreau orange Liqueur
- 50 g butter
Instructions
- Crush the biscuits into crumbs and add the melted butter200 g box of Bakers Nuttikrust biscuits, 100 g melted butter
- Mix together and press into base of 23 cm pie or quiche dish
- Add toasted pecan nuts around the perimeter of the base. Place in fridge until ready to fill with chocolate70-100 g pecan halves – enough to cover perimeter of base of 23cm quiche dish
- Melt all the chocolate in a double boiler4 x 90 g Bourneville dark chocolate, 2 x 100 g orange Lindt chocolate
- Add the cream250 ml cream
- Add the Cointreau orange Liqueur20 ml Cointreau orange Liqueur
- Add the butter50 g butter
- Mix all these ingredients together until smooth and velvety. Crack some salt into the mix which enhances the chocolate flavour
- Poor mixture into the nutty crust base place in the fridge and leave to set overnight. The nuts will float to the top, try not to shake of move the dish too much. Cover with cling film
- When ready to serve , add your choice of seasonal berries like gooseberries, blueberries, strawberries, pomegranates and kiwi fruit. Serve with whipped cream and mint sprigs