Chocolate, fruit and coconut tart
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- Abigail Donnelly
- 6
- 20 minutes, plus overnight chilling time
- Woolworths Chocolate Shiraz 2013 (Diemersfontein)
Ingredients
- 6 x 100 g Lindt Coconut Intense dark chocolate slabs, melted
- 2 x 100 g Lindt Berry Intense dark chocolate slabs, melted
- 3 T butter
- 100 g macadamia nuts, halved
- 50 g pistachios, chopped
- 100 g dried mango, chopped
- 100 g dried apricots, chopped
- 80 g dried cranberries, chopped
- 100 g dried pineapple, chopped
- 80 g Maraschino cherries, halved
- 50 g desiccated coconut, lightly toasted
- Dessert wine, for serving (optional)
Cooking Instructions
Place the different chocolates in two separate measuring jugs. Stir 2 T butter into the coconut chocolate and 1 T butter into the berry chocolate.
In a separate bowl, mix the nuts, dried fruit, cherries and half the toasted coconut. Add half the fruit-and-nut mixture to the coconut chocolate and stir. Pour into a greased 28 cm spingform baking tin and level with a spatula.
Pour over the berry chocolate and level with a spatula once more. Scatter the remaining fruit-and-nut-mixture into the centre of the chocolate, keeping the edge clear. Sprinkle the edge with the remaining toasted coconut and chill until set. Cut into slices and serve with the dessert wine.
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