Chocolate Crumb Tart with Exotic Fruit Recipe
Ingredients
| 75 g / 3 oz butter | ||
| Golden syrup | 1 Tablespoon | |
| 175 g / 6 oz chocolate digestive biscuits, crushed | ||
| 300 ml / 1/2 pint creme fraiche | ||
| Selection of exotic fruits, such as papaya, pineapple, star fruit and pomegranate | ||
| 2 tablespoons redcurrant jelly | ||
| Lime juice | 1 Tablespoon | |
Directions
GETTING READY
1. Prepare the fruits for garnish.
MAKING
2. In a pan melt butter with golden syrup and mix the biscuits well.
3. Take a greased loose-bottomed 20 cm / 8 inch round flan tin, press the mixture on to the base of the tin and chill that it is firm.
4. Once done, arrange the crumb base on a serving plate, fill with crème fraiche and arrange the prepared fruit over it.
SERVING
5. Serve after drizzling warm redcurrant jelly with lime juice over the fruit.
1. Prepare the fruits for garnish.
MAKING
2. In a pan melt butter with golden syrup and mix the biscuits well.
3. Take a greased loose-bottomed 20 cm / 8 inch round flan tin, press the mixture on to the base of the tin and chill that it is firm.
4. Once done, arrange the crumb base on a serving plate, fill with crème fraiche and arrange the prepared fruit over it.
SERVING
5. Serve after drizzling warm redcurrant jelly with lime juice over the fruit.
Chef
