Chocolate Tart

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 200 g all-butter biscuits
• 100 g butter
• 1 tablespoon golden syrup or 1 tablespoon honey
• 1 (100 g) dark chocolate bars
• 1 (100 g) milk chocolate candy bars
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar, plus extra for dusting
• 200 ml whipping cream
• 3 tablespoons creme fraiche, to decorate
• 200 g raspberries, to serve

Recipe

• 1 crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin.
• 2 melt the butter with the syrup or honey in the microwave, then stir in the biscuits. press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• 3 break up the two chocolate bars and put in a large bowl.
• 4 melt in the microwave for 2-3 mins on medium, stirring halfway through.
• 5 stir in the vanilla extract, then sift in the icing sugar.
• 6 whip the cream until it just holds its shape, then fold into the melted chocolate. pour into the prepared tin and smooth the top.
• 7 chill for at least 2 hrs or for up to 2 days.
• 8 just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). you will find it easier to remove the tart if you leave it at room temperature for 30 minutes
• 9 put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar.
• 10 cut into thin slices and serve with extra raspberries on the side.