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Chococrunch Surprise Tart with Nut Crust


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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

Preparation time 30 minutes
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

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Steps

  1. For the nut crust

  2. Preheat oven to 325°F. Butter a 9-inch pie pan. Set aside.

  3. 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.

  4. For the dark chocolate topping

  5. 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.

  6. For the chocolate mousse

  7. 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.

  8. 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.

Une filiale de Fruit d'or

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