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Easy Chocolate Raspberry Tart

A beautiful cake you don't need to bake? Sounds good to us! Prep, set & serve this choc-berry tart in a Delicake to make life even easier.


Preparation time

20 mins (plus four hours 'cooling time')





450g dark chocolate, separated into two lots of 100g (chopped) and 50g (shaved, to decorate)

300ml cream

250g packet of plain sweet biscuits

105g butter, seperated into two lots of 75g and 30g

150g macadamia nuts, separated into two lots of 100g (whole) and 50g (chopped)

1or 2 punnets of raspberries, to decorate 



  • If you have a Delicake, assemble it, to make preparing, setting and serving fuss-free (and cut down on the washing up!). If not, set up a small round spring-form cake tin (you can transfer your cake to a serving platter later).
  • Pulse your sweet biscuits in a food processor.
  • Melt 75g of butter, and combine it with your sweet biscuit mixture, spreading it evenly across the base.
  • Put your Delicake lid on (or cover your cake tin with clingwrap) and cool in the refrigerator for around 30 minutes.
  • Melt the remainder of the butter with 400g of dark chocolate and cream over a low heat and whisk until well-combined.
  • Add your 50g of chopped macadamias, and allow to cool.
  • Pour your chocolate mixture over your biscuit base and put it back in the refrigerator until set (minimum 3 hours).
  • Take your Delicake lid off (or transfer the tart to a serving plate), then decorate with raspberries, remaining chocolate and macadamia nuts.
  • Take your Delicake sleeve off (sliding upwards) to cut and serve from your Delicake base.