CHERIMOYA AND MANJARBLANCO TART

Ingredients :

Crust:

2 cups sifted flour

½ teaspoon salt

1 ½ tablespoon sugar

1 ½ teaspoon baking powder

¾ cup butter

1 large egg yolk (or 2 medium size)

3 ½ oz (100 g) dark chocolate, melted

Filling:

1 ½ cup whipped cream (as for chantilly)

1 - 1 ½ cup of manjarblanco

2 large cherimoyas or 3 medium size, peeled, pitted and cut in medium size pieces

1 tablespoon unflavoured gelatin

Shredded or melted chocolate for decoration

Preparation:

Crust:
Process sifted dry ingredients with butter, milk and egg yolk until it is well mixed and a soft dough is formed.
Press dough into the bottom and sides of a 10 inch (26 cm) tart or pie pan.
Bake in preheated oven to 350ºF (180ºC) for 15 minutes or until cooked.
Remove from oven and cool on a rack. Once crust is coo, brush melted chocolate on the bottom.

Filling:
Soak unflavoured gelatin in ½ cup water. Heat over low heat, stirring, until diluted. Cool.
Combine whipped cream with manjarblanco and cherimoya pieces. Stir in gelatine.
Pour mixture into crust and refrigerate until set.
Remove from refrigerator 30 minutes before serving. Garnish with shredded or melted chocolate.

8 servings

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