Cherry Chocolate Tart with a Pecan Nut Crust

A deliciously rich and decadent chocolate tart, with pecan crust and topped with seasonal fresh cherries. Perfect with vanilla ice-cream.




    10 tennis biscuits
    1 cup pecan nuts
    4 Tbsp (60ml) demerara sugar
    ½ tsp (2.5ml) ground cinnamon
    4 Tbsp (60ml) melted butter


    2 cups (500ml) cream
    400g 70% dark chocolate, broken into pieces

For the top

    300g Cheeky Cherry punnet, pitted and havled + a few kept whole for decoration
    Edible flowers (optional)



    Preheat the oven to 180°C.
    Chop the tennis biscuits and pecan nuts in a processor until crumbed.
    Add the sugar, cinnamon and melted butter.
    Pulse until blended and moist clumps form.
    Press the mixture onto the base and up the sides of a 22-23 cm loose bottom tin. Bake for 15 minutes until golden and crispy. Leave to cool.
    To make the filling, bring the cream just to the boil. Remove from the heat and pour over the chocolate. Stir continuously until all the chocolate has melted.
    Pour the filling into the baked crust and leave to set in the fridge to set for 4 hours.
    Just before serving, top the tart with cherries and edible flowers.