Name: Raspberry & chocolate tart
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 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

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!

Ingredients

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

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.

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Ingredients

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