Prep time 10 mins Refrigeration time 6 hours or overnight Makes 1 tart
200g packet chocolate and coconut biscuits 100g butter, melted 500g cream cheese 2 tbsp fresh lemon juice Grated zest of 1 lemon 375g white marshmallows 90ml milk 2 tbsp cocoa, and extra to decorate 227g tinned crushed pineapple, drained 250ml cream, stiffly whipped 100g dark chocolate, melted 125g raspberries
Line a 25cm diameter, spring-form cake tin with cling film. Let the film edges hang over the sides of the tin. Place biscuits in a food processor and
pulse on high until it has a breadcrumb-like texture. Add butter and mix until it forms a moist mixture.
Line the base and sides of the tin with biscuit mixture. Set aside.
Whisk cream cheese, lemon juice and zest with an electric mixer until smooth. Set aside. Place marshmallows and milk in a large pot and melt over moderate heat. Stir continuously with a wooden spoon. Add cocoa and pineapple and stir until smooth. Remove from heat. Leave until lukewarm. Add marshmallow mix to cream cheese mix and combine. Fold in cream. Pour into lined tin. Refrigerate for 6 hours or overnight, until set. Spoon over chocolate and spread evenly. Place back in fridge for 10 minutes or until chocolate hardens. Remove ring of tin.
Roll raspberries in cocoa and place on top of tart. Serve immediately.