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Chocolate Fruit Tart


Salt – 5g
Sugar – 225g
Butter Dreams Margarine – 225g
Cold Water – 100g
Bensdorp DSR – 50g 
All Purpose Flour – 325g

Mohrenglanz Dark Chocolate (Use as needed)
Frio Cold Custard (Use as needed)
Fresh Fruits (Use as needed)


  1. Sift flour and Bensdorp DSR.
  2. In a mixing bowl, rub together Butter Dreams Margarine, sugar, salt and flour mixture until crumbly in texture.
  3. Sprinkle cold water and bring together to form a dough.
  4. Divide the dough into 24 equal portions and fit into 3 oz. cupcake pan.
  5. Bake at 350 ⁰F for 12-15 minutes or until cookie dough is completely dry.
  6. Let it cool, coat the inner surface with melted Mohrenglanz Dark.
  7. To assemble, mix 100g Frio Cold Custard with 120g fresh milk or cold water until creamy.
  8. Pipe it to prepared tart shell. Top it with desired sliced fresh fruits.