This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a food processor, pulse chocolate biscuits until fine crumbs. Add melted butter, then pulse until combined. Press into the base and sides of a 20cm loose-based fluted tart pan. Chill for 30 minutes.
2.Spread raspberry jam over base of tart. In a small jug, combine cold water and cocoa, stirring until combined.
3.In the bowl of an electric mixer, combine caster sugar, cocoa mixture and vanilla extract. Beat for 30 seconds until combined.
4.In a small jug, dissolve gelatine in boiling water. Gradually beat hot gelatine mixture into sugar mixture. Beat for 5Â minutes until fluffy. Stir through dark chocolate.
5.Working quickly, spread marshmallow mixture into pan. Set aside at room temperature for 3 hours until firm. Serve tart topped with fresh raspberries and drizzled with melted dark chocolate.
