Valentine's Day can be all about chocolates, roses and sweet love but a little bit of spice will add another dimension to the romance! Marie-Louise Oosthuizen from the Leopard's Leap Culinary team, shares her secret to a knee-weakening dessert. 

"Sugar always needs a bit of spice! A touch of cinnamon makes all the difference to my chocolate berry tart."

Chocolate Berry Tart 

Ingredients 

Crust

100 g     Pecan nuts

12         Tennis biscuits

½ t        Ground Cinnamon

4 T         Melted butter

4 T         Soft brown sugar 

Filling

200 g     Dark chocolate, roughly chopped

250 ml   Cream 

Variety of berries - strawberries, raspberries, blue berries...

Method

Crust

Preheat oven to 170 degrees Celsius

Blitz nuts and biscuits in a food processor to form crumbs.

Add sugar, melted butter and cinnamon and mix well.

Spray a tart tin with non-stick spray.

Press the crust mix into the base of the tin.

Bake for 12 minutes until golden brown.

Cool.

Filling

Heat cream (do not boil).

Pour hot cream over chopped chocolate and stir until the chocolate is melted and the mixture is smooth. 

Pour onto the cooled crust in the tart tin and leave to set. 

Decorate with fresh berries. 

You can serve this delicious tart with vanilla ice cream, but we suggest a wine partner such as the 2018 Leopard's Leap Cabernet Sauvignon Merlot or of course, the Leopard's Leap Sparkling Chardonnay Pinot Noir!