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')

Serves

8

Ingredients 

Method

• 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.