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Chocolate Crumb Tart With Exotic Fruit

21st.Century.Chef's picture
Ingredients
  Butter 3 Ounce (75 Gram)
  Golden syrup 1 Tablespoon
  Plain chocolate digestive biscuits 6 Ounce, crushed (175 Gram)
  Creme fraiche 1⁄2 Pint (300 Milliliter)
  Fruits 1 Cup (16 tbs) (Selection Of Exotic Fruits, Such As Papaya, Pineapple, Star Fruit And Pomegranate)
  Redcurrant jelly 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Mixing
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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