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Mon Chou Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Tart with a chocolate digestive biscuit base, followed by a layer of cream cheese/cream/sugar mixture, with fruit (sauce) on top. No oven required!

Tart with a chocolate digestive biscuit base, followed by a layer of cream cheese/cream/sugar mixture, with fruit (sauce) on top. No oven required!

Ingredients

Serves: 4-6

Metric Cups
  • 100 grams margarine (or unsalted butter, but I prefer marg in this recipe)
  • 200 grams chocolate digestive biscuits (milk chocolate)
  • 200 grams soft cream cheese (I use a Dutch brand called Mon Chou, which has per 100 grams - 245 calories, 23g fat, 6.7g protein and 2.7g carbohydrates)
  • ¼ litre double cream
  • 125 grams white sugar (soft)
  • 1 tin strawberry flan filling (430g - this is a thick strawberry sauce with stewed strawberries - if you cannot find anything similar you can use fresh fruit)
  • 4 ounces margarine (or unsalted butter, but I prefer marg in this recipe)
  • 7 ounces chocolate digestive biscuits (milk chocolate)
  • 7 ounces soft cream cheese (I use a Dutch brand called Mon Chou, which has per 100 grams - 245 calories, 23g fat, 6.7g protein and 2.7g carbohydrates)
  • ⅖ pint heavy cream
  • 4 ounces granulated sugar (soft)
  • 1 tin strawberry flan filling (430g - this is a thick strawberry sauce with stewed strawberries - if you cannot find anything similar you can use fresh fruit)

Method

Mon Chou Tart is a community recipe submitted by ellen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the margarine in a small pan.
  • Meanwhile crumble the biscuits into crumbs, either in a food processor or (less washing up) put them in a strong freezer bag and bash with a rolling pin.
  • When the margarine has melted, take off heat and add crumbs and combine well. Press this mixture into a 22 or 24cm springform cake tin with a spoon, making sure the base of the tin is covered evenly. Put the tin in the fridge to cool, while you get on with the rest.
  • Mash the cream cheese till soft (you might have to take it out of the fridge beforehand to soften it). In a jug or bowl mix the double cream with the sugar till it's very stiff (I use a hand mixer), then add the cream cheese and give it a quick mix until you have a smooth mixture.
  • Spread this mixture over the chocolate biscuit base and spread the flan filling or fresh fruit on top of this.
  • You can eat it straight away or make it the day before eating and keep it in the fridge. This is really delicious (quite sweet), but difficult to cut into pieces. It's best to keep in the fridge until the last minute! Enjoy!
  • Melt the margarine in a small pan.
  • Meanwhile crumble the biscuits into crumbs, either in a food processor or (less washing up) put them in a strong freezer bag and bash with a rolling pin.
  • When the margarine has melted, take off heat and add crumbs and combine well. Press this mixture into a 22 or 24cm springform cake tin with a spoon, making sure the base of the tin is covered evenly. Put the tin in the fridge to cool, while you get on with the rest.
  • Mash the cream cheese till soft (you might have to take it out of the fridge beforehand to soften it). In a jug or bowl mix the heavy cream with the sugar till it's very stiff (I use a hand mixer), then add the cream cheese and give it a quick mix until you have a smooth mixture.
  • Spread this mixture over the chocolate biscuit base and spread the flan filling or fresh fruit on top of this.
  • You can eat it straight away or make it the day before eating and keep it in the fridge. This is really delicious (quite sweet), but difficult to cut into pieces. It's best to keep in the fridge until the last minute! Enjoy!
  • Tell us what you think

    What 1 Other has said

    • Hi, i was wondering if you would by any chance know where i could get monchou in the united states? Thanks!

      Posted by lepresto on 28th April 2013
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