Chocolate Cremora tart

By admin
21 August 2016

A local-is-lekker favourite - with a delicious chocolaty twist!

We love this quick and easy dish from In My Kitchen!

  • 1 x 200-g packet chocolate coconut biscuits

  • 100 g (110 ml) butter, melted

  • 1 x 500-g packet Cremora

  • 250 ml ice-cold water

  • 2 x 385-g tins condensed milk

  • 250 ml lemon juice

  • 5 ml vanilla essence

  • 60 ml very dark cocoa powder

  • 200 g raspberries

  • 100 g chocolate and oats truffles

1. Sprinkle the gelatine over the water and let it sponge.

2. Place the biscuits in a food processor and process until they are finely crumbed. Add the melted butter and mix to a moist mixture.

3. Grease a 30 x 20 cm rectangular loose-bottomed pan with nonstick food spray. Line the base and sides with the biscuit

crumb mixture.

4. Mix the Cremora with the ice-cold water and pour it into the bowl of an electric mixer. Add the condensed milk and beat at high speed for 5–8 minutes until thick and creamy. Gradually add the lemon juice while the machine is running and continue beating.

5. Add the essence and cocoa powder. Melt the sponged gelatine in the microwave oven and stir it in.

6. Spoon the filling into the crust and refrigerate for 2–3 hours until set. Unmould and transfer to a serving platter. Arrange the raspberries and truffles on top.

7. Serve with chocolate sauce  (see below).

Chocolate topping: Bring 250 ml fresh cream to the boil in a medium-sized saucepan. Pour it over 200 g finely chopped dark chocolate and stir until smooth. If the chocolate doesn’t melt altogether, stir the mixture over low heat until smooth – just don’t let it split.

In My Kitchen

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