Ingredients
For the nut crust
112 g (1 cup) pecans
90 ml (6 tablespoons) brown sugar
500 ml (2 cups) ground almonds
120 g (1/2 cup) butter, melted
For the dark chocolate topping
195 g (7 oz) best quality dark chocolate, chopped
30 ml (2 tablespoons) unsalted butter
15 ml (1 tablespoon) honey (or maple syrup)
1 package Patience Fruit & Co Chococrunch Bites (your favourite flavour)
For the chocolate mousse
140 g (5 oz) best quality semi-sweet chocolate, chopped
125 ml (1/2 cup) + 250 ml (1 cup) 35% cream
15 ml (1 tablespoon) honey
2 egg yolks
60 ml (1/4 cup) cold unsalted butter, cubed
Cooking time 10 minutes of cooking time, 4 hours of refrigeration Portions 8 to 10 servings
What’s the surprise in this tart? Well, just take a bite! Ah, yes, our Chococrunch Bites, a hidden delight that your taste buds will love – not to mention all your lucky guests.
This festive tart happily combines a nut crust with layers of chocolate (crunchy dark chocolate and a rich chocolate mousse). If there are left-overs, you’ll want to have a piece at breakfast time… and we’ll never tell. Shhh: don’t give away the secret…
Ingredients
For the nut crust
112 g (1 cup) pecans
90 ml (6 tablespoons) brown sugar
500 ml (2 cups) ground almonds
120 g (1/2 cup) butter, melted
For the dark chocolate topping
195 g (7 oz) best quality dark chocolate, chopped
30 ml (2 tablespoons) unsalted butter
15 ml (1 tablespoon) honey (or maple syrup)
1 package Patience Fruit & Co Chococrunch Bites (your favourite flavour)
For the chocolate mousse
140 g (5 oz) best quality semi-sweet chocolate, chopped
125 ml (1/2 cup) + 250 ml (1 cup) 35% cream
15 ml (1 tablespoon) honey
2 egg yolks
60 ml (1/4 cup) cold unsalted butter, cubed
Print ShareSteps
For the nut crust
Preheat oven to 325°F. Butter a 9-inch pie pan. Set aside.
Place pecans and brown sugar in food processor and pulse until you have a fine powder. Add ground almonds and melted butter, then mix till you have a sticky dough. Press mixture into bottom of pie pan. Bake for 25 to 30 minutes, until crust is golden brown.
For the dark chocolate topping
In the top of a double boiler, melt chocolate with butter and honey. Remove from heat. Pour melted chocolate into bottom of pie pan. Sprinkle Chococrunch Bites over the crust and topping. Refrigerate for at least 30 minutes, until chocolate has hardened.
For the chocolate mousse
In the top of a double boiler, heat chocolate, 125 ml (1/2 cup) cream and honey gently until chocolate melts. Remove from heat. Add egg yolks and butter, whisking constantly until butter is melted. Let the preparation sit to temper.
Whip the rest of the cream in a bowl until you get stiff peaks. Fold cream into chocolate mixture with a spatula until the colour is uniform. Pour over pie crust. Refrigerate for about 4 hours.
Recommendations
For best results, be sure to use best quality chocolate.
In this recipe
Organic Dark Chocolate & Coconut : Chococrunch Bites
You must try these decadent organic coconut snacks that burst in a perfect balance of flavours. The subtle taste of coconut, plus 60% cacao dark chocolate, unsweetened cranberry flakes and crunchy brown rice, add up to a masterpiece for the mouth!
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