Prep time
MinutesCook time
MinutesServes
Adults
Easy
Difficulty
Easy - Med - HardChocolate Raspberry Tart
A beautiful cake you don't need to bake? Sounds good to us! Prep, set & serve this choc-berry tart any day of the week.
Ingredients
-
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, separated 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
Method
- 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.
- 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).
- Transfer the tart to a serving plate, then decorate with raspberries, remaining chocolate and macadamia nuts.
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