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CHOC MARSHMALLOW TART

SERVES 8 PREP 50 MINS

In a food processor, pulse 250g chocolate biscuits until fine crumbs. Add 100g melted butter, pulse until combined. Press into base and sides of a 20cm loose-based fluted tart pan. Chill 30 minutes. Spread ¼ cup raspberry jam over base of tart. In a small jug, combine ⅓ cup cold water and 1 tbsp cocoa, stir until combined. In the bowl of an electric mixer, combine 1 cup caster sugar, cocoa mixture and 1 tsp vanilla extract. Beat 30 seconds until combined. In a small jug, dissolve 1 ½ tbsp gelatine in ⅓ cup boiling water. Gradually beat hot gelatine mixture into sugar mixture. Beat 5 minutes until fluffy. Stir through 100g finely chopped dark chocolate. Working quickly, spread marshmallow mixture into prepared pan. Set aside at room temperature 3 hours until firm. Serve tart topped with fresh raspberries and drizzled with melted dark chocolate.