Recipe by : Helen Jackson
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Grease a 22cm tart tin with a removable base.
2.Place chocolate biscuits into the bowl of a food processor and process until fine crumbs. Mix in melted butter and pulse to combine.
3.Press the biscuit mixture into the base and sides of the tart tin and then refrigerate until set. Place cream in a small pan with sugar, bring to the boil and then immediately remove from the heat.
4.Add butter and roughly chopped dark chocolate to the cream and set aside for about 5 minutes before stirring until smooth.
5.Scatter fresh or frozen raspberries over the base of the tart and then pour over the chocolate ganache filling.
6.Chill until set. Carefully remove the tart from the tin, slice and serve with fresh berries.
PER SERVE: Energy: 518kcal, 2170kj Protein: 6g Fat: 38g Saturated fat: 25g Cholesterol: 79mg Carbohydrate: 37g Fibre: 3g Sodium: 253mg
Note
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