Our Cherry Tart is a delicious treat to make for afternoon tea or a special dessert. Serve with cream or ice-cream to make it extra special.
Time: Three hours (including two hours to chill)
- 1 cup pulverized shortbread biscuits
- 3 tablespoons butter, melted
- 1 tablespoon maple syrup
- 200g Cadbury Cherry Ripe chocolate
- 100g milk chocolate
- 1/2 cup of vanilla ice cream
- 1/3 cup Greek yogurt
- 1 tablespoon cocoa powder
- 3 tablespoons icing sugar
For the pastry base, blend/process shortbread biscuits until you have one cup of a breadcrumb-like mixture and pour into a bowl. In another bowl, combine butter and maple syrup, and pour mixture into the bowl with the shortbread crumbs. Using a spoon, combine the mixture. Place in a pie tin, pressing with your fingers to form an even pie crust. Place in the freezer for 30 minutes. For the filling, chop the Cherry Ripe and milk chocolate into small pieces and place in a pan on a medium heat, stirring frequently until melted and sticky. Add ice-cream and stir until the ice-cream and chocolate mixture have combined. Add Greek yogurt and stir until mixed.
Remove from the heat and add cocoa powder and sifted icing sugar. Stir until combined. Allow to cool for 10 minutes, but do not allow the mixture to solidify. Remove tart base from the freezer and spoon in the filling. Place back in the freezer for a minimum of two hours before serving.
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