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Short cut Chocolate Tart

Short cut Chocolate Tart

 
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Method

Heat oven to 180 ᵒC. 

Put chocolate biscuits in a food processor and process to fine crumbs at a high speed. 

Add enough butter to form a moist mixture. Mix vanilla essence through. 

Spray deep pie dish of 30 x 4 cm thoroughly with non-stick cooking spray. 

Line pie dish with the biscuit mixture. 

Prepare chocolate pudding as per instructions on the packet. 

Make the sauce in the box and keep aside. 

Pour the cake mix onto the crust and pack the berries on top. Bake 20-25 minutes or until the testing spike comes out clean.  

Remove from oven and pour the pudding chocolate sauce over. 

Serve lukewarm with ice cream. 

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Ingredients

1 x 160 g packet Moir's Munchies Chocolate Slices 

60 ml butter, melted

5 ml Moir’s vanilla essence

1 x 300 g packet Moir's Hot Chocolate Pudding 

175 g fresh berries of your choice

 

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