No bake ---- Chocolate tart with berries and passion fruit

Last weekend we had a family get together with our lovely friends for dinner. I wanted to make a dessert that keeps adults and kids happy. The question is .......what is most preferred dessert !!!! that is not too overly sweet and can be easily whipped  up with minimal ingredients and above all that can be readily sourced from one's pantry.

Tons of recipes do flash by mind and majority take a back seat because it is  often  time-consuming and my weekend morning's are frantically crazy with trips to supermarket and kids activities.I generally have to keep that in mind before jumping into the kitchen even though some of the recipes do kick  my adrenalin rush. 

While waiting for the kids activities to finish, I had a quick flick through the Nestle baking recipes booklet. It is an amazing book and multitude of recipes left me undecided to choose between lemon tart and chocolate pie. I wanted to make  something chocolatey and easy. I made up my mind with the chocolate tart and just swapped the base of the lemon tart. The  original recipe involved baking the tart but I used crushed chocolate chip cookies and butter to make the base. I mixed and matched the  recipes in my mind to suit my time and taste. I used blueberries, raspberries, and passion fruit as a filling. The toppings were dark chocolate melt with butter and thickened cream. Interestingly the recipe required only refrigeration, no meddling with oven. The final outcome was very welcoming !!!

The dessert turned out to be hit and appreciated by the kids and adults. My kids requested it to make it again because they couldn't t feast on mega portion sizes as they would normally do.

So here goes the recipe.

Ingredients

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For Biscuit base

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200 g Choco chip cookies crushed

80 g Butter

Filling

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1 punnet Raspberry

1 punnet Blueberry

2 passion fruit pulp

1 lime or lemon zest

1tbsp rashberries jam

Topping

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250g Nestle dark chocolate melt

1/3 cup thickened cream

20g butter

White chocolate swirls -- optional

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1tbsp thickened cream

40g white chocolate melt

In a medium bowl combine the cookies and butter, press the mixture into a greased pie / flan tin
( 20cm ) with a removable base. Refrigerate for 20 minutes.

Combine the fruits in a bowl, using fingertips gently mash the berries and pulp. Add the Zest.

Combine the Nestle Melts, Cream, and butter in a double boil and stir it until melted. 

Remove the pie from the fridge and spread the raspberry jam  over it. Spread the combined fruit evenly. 

Pour the melted chocolate mixture over the fruits. Melt the white chocolate and thickened cream in a microwave  in short intervals. Make a swirl using a spoon and toothpick.

Refrigerate the tart for 2-3 hours or until the chocolate is set. 

Voila, it is ready to slice it and enjoy !!!!