Berry Chocolate Tart with a Pecan Crust

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Pudding Recipe = Berry Chocolate Tart with a Pecan Crust

100g pecan nuts
10 tennis biscuits
60ml soft brown sugar
2.5ml ground cinnamon
60ml melted butter

250ml cream
200g dark chocolate, broken into squares
250g cherries (stoned) or raspberries, or 500 g strawberries
60ml strawberry jam

Preheat the oven to 170 C. Chop the pecan nuts and biscuits in a processor until crumbed. Add the sugar. Cinnamon and melted butter. Pulse until blended and moist clumps torm. Press the mixture up the sides and onto the base ot a 22 cm spring form tin or a fluted porcelain flan dish. Bake for 25 minutes until golden and crispy. Leave to cool.

To make the tilling, bring the cream just to the boil. Remove from the heat and pour slowly over the chocolate. Stir to melt the chocolate. Pour the mixture into the baked crust. Leave to set in the fridge for about 4 hours or overnight. Arrange the stoned cherries or berries over the top. Melt the jam over a low heat and brush over the fruit. Keep refrigerated.