Tropical Summer Tart 💕
1 Packet ginger biscuits
80g melted butter
200g milk bar chocolate
300ml fresh cream
1 teaspoon vanilla essence
1 small tin granadilla pulp
1 big ripe mango peeled and cut in thin strips
Half tin pineapple pieces (drained of all excess water).
Break your chocolate bits in a microwavable safe bowl and add your cream.
Microwave your chocolate and fresh cream for 1 minute until its melted. (After a minute stir through the unmelted bits, it will melt with the heat)
Allow to cool for a half hour
Finely crush the ginger biscuits and mix with the melted butter.
Press it flat in a 22cm fluted pan press flat your biscuit base. Pop it into the freezer for 15 minutes.
After your chocolate and cream has completely cooled. Whisk in two eggs until well combined.
Stir in your vanilla essence and pour over your biscuit base.
Bake on 180degrees for 25-30 minutes until it’s set. Allow to cool and refrigerate for overnight.
Just before serving add half your tin pineapple pieces, Mango slices and Drizzle with granadilla pulp.
If you like the extra richness, add some whipped cream before or after adding your fruit.
Serve as is or with a scoop of creamy vanilla ice cream