Recipe

Chocolate raspberry tart

This chocolate raspberry tart recipe creates a simple yet decadent dessert that's sure to become your go-to when you need to impress. Serve chilled with fresh berries

Jan 18, 2017 4:56am
  • 30 mins preparation
  • Serves 6
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Recipe by: Helen Jackson
Photography by: Jae Frew
This recipe first appeared inFood magazineissue 86.
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Ingredients

  • 250 gram chocolate thin biscuits
  • 50 gram melted butter
  • 300 millilitre cream
  • 1汤匙糖
  • 25 gram butter
  • 300 gram roughly chopped dark chocolate
  • 3/4 cup fresh or frozen raspberries
  • fresh berries, to serve

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.

Notes

PER SERVE: Energy: 518kcal, 2170kj Protein: 6g Fat: 38g Saturated fat: 25g Cholesterol: 79mg Carbohydrate: 37g Fibre: 3g Sodium: 253mg

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