Excellent easy to follow and well received recipe. The only small change I made when making it for a second time was to omit the icing sugar in the chocolate mix as I think it makes it far too sweet.
How To Make This Chocolate Tart
You can make it up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
- 200g pack all-butter biscuit
- 100g butter
- 1 tbsp golden syrup or honey
- 100g bar dark chocolate
- 100g bar milk chocolate
- 1 tsp vanilla extract
- 2 tbsp icing sugar, plus extra for dusting
- 200ml whipping cream
- 3 tbsp crème fraîche, to decorate
- 200g raspberry, to serve
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.