|200 g||tennis biscuits|
|45 ml||butter — melted|
|1||instant chocolate pudding powder|
|125 ml||choc-chip yoghurt|
|vanilla pod seeds|
|15 ml||cocoa powder|
|20 ml||Robertson's vanilla essence|
|3/4 cup||speckled egg chocolate candies|
Grease an 18 cm loose-bottom cake tin with non-stick cooking spray.
For the crust, place the biscuits in a food processor and blend until fine. Stir in the melted butter and press the biscuit mixture into the prepared tin. Refrigerate for 10 minutes.
For the filling, combine the pudding powder and milk and whisk, 1 minute. Whisk in the yoghurt. Spoon the mixture into the lined tin and refrigerate until firm, 1 hour.
For the toppings, whisk the cream, sugar and vanilla seeds until stiff. Spread this over the set tart.
Whisk the cocoa powder and vanilla essence together. Using a pastry brush, dip it into the cocoa mixture. Using your finger, flick the bristles to spatter some of the cocoa mixture over the whipped cream to create a speckled pattern. Garnish the tart with the speckled egg candies.
TIP: Replace the chocolate pudding with either vanilla, caramel or strawberry instant pudding for different flavour profiles.