Name: Chocolate cream tart
Yield: 0 serving
Cuisine: Baking
Ingredients: 75.00 ml butter; 200.00 g chocolate biscuits crushed; 75.00 g pecan nuts finely chopped; 175.00 g dark chocolate chopped; 125.00 ml cream fresh, chilled; 250.00 g cottage cheese creamed; 7.00 ml nescafé strong black coffee; 15.00 ml water lukewarm; 65.00 ml castor sugar; 25.00 g dark chocolate chopped; 250.00 g cottage cheese creamed; 175.00 ml yoghurt plain; 7.00 ml Sheridans gelatine; 25.00 g pecan nuts finely chopped

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Ingredients (14)

CRUST

75.00 ml	butter
200.00 g	chocolate biscuits — crushed
75.00 g	pecan nuts — finely chopped

FILLING

175.00 g	dark chocolate — chopped
125.00 ml	cream — fresh, chilled
250.00 g	cottage cheese — creamed
7.00 ml	nescafé strong black coffee
15.00 ml	water — lukewarm
65.00 ml	castor sugar

TOPPING

25.00 g	dark chocolate — chopped
250.00 g	cottage cheese — creamed
175.00 ml	yoghurt — plain
7.00 ml	Sheridans gelatine
25.00 g	pecan nuts — finely chopped

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Method:

Melt the butter and mix with the biscuits and nuts. Press onto the base and along the sides of a round 20 cm pie plate. Chill until set.
Melt the 175 g chocolate in a glass bowl over hot water or in the microwave oven, stirring occasionally. Cool slightly.
Whip the cream until stiff. Mix the cottage cheese, coffee dissolved in the lukewarm water and castor sugar and stir in the melted chocolate. Fold in the whipped cream and turn the mixture into the prepared crust.
Melt the chocolate for the topping and cool slightly. Beat the cottage cheese and yoghurt together and stir in the chocolate. Melt the gelatine (sponged in 15 ml water) over hot water and stir in.
Pour the topping over the filling and sprinkle with chopped nuts.
Chill until set.
Makes a medium tart.