Easy no-bake chocolate raspberry tart
SERVES 12 PREP AND COOK TIME 40 MINUTES (+ REFRIGERATION TIME) 300g dark chocolate digestive biscuits
100g butter, melted
500g good-quality dark chocolate, chopped finely
300ml cream
3 egg yolks
40g softened butter, extra
500g fresh raspberries
1 Lightly grease a rectangular 21cm x 29cm fluted loose-bottomed flan tin.
2 Process biscuits in a food processor until fine crumbs. Stir in melted butter. Press mixture into base and side of prepared tin; refrigerate while preparing filling.
3 Place the chocolate into a bowl. Heat the cream in a small saucepan until hot, but not boiling. Pour the cream over the chocolate in the bowl; stir until chocolate has melted. Add the egg yolks and extra butter; stir until smooth.
4 Pour the chocolate filling into the chilled tart case. Set aside to cool (or refrigerate until set if the weather is warm) for several hours before serving.
5 To serve, top with the raspberries. Not suitable to freeze or microwave.