/assets/logos/nzww.svg
Recipe

Raspberry & chocolate tart

This chocolate dessert is one of those super-simple desserts that will wow people and make them think you’re a genius baker. Don’t tell them how easy it is – bask in the praise!

Apr 05, 2015 11:00pm
  • 45 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Raspberry & chocolate tart
  • 250 gram plain sweet biscuits
  • 4 tablespoon cocoa
  • 110 gram melted butter
  • 500 gram good-quality dark chocolate, chopped
  • 1 1/4 cup fresh cream
  • 1 1/2 cup raspberries, fresh or frozen
  • whipped cream and extra raspberries to serve

Method

Raspberry & chocolate tart
  • 1
    Preheat oven to 170°C. Grease a 23-25cm round, loose-bottomed tart tin.
  • 2
    Place biscuits in a food processor and whizz to a fine crumb. Add cocoa and whizz again. Add melted butter and mix to combine.
  • 3
    Press evenly into the base and sides of the tin.
  • 4
    Bake for 15 minutes. Once cooked, set on a wire rack to cool.
  • 5
    In a microwave-safe bowl or a heavy-based saucepan, combine chocolate and cream, then heat gently until melted and smooth.
  • 6
    Lightly crush the raspberries and spread evenly over the cooled base. Pour over the chocolate and chill for at least 2 hours or until chocolate is set.
  • 7
    Remove tart from the fridge 10-15 minutes before serving and use a hot, dry knife to cut into wedges. Serve with lightly whipped cream and a few extra raspberries.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg