Chocolate, raspberry & rose tart
- Preparation and cooking time
- Prep:
- Cook:
- Plus at least 5 hrs chilling
- More effort
- Cuts into 15 squares
Skip to ingredients
Showing items 1 to 3 of 6
- 200g bourbonbiscuits
- 85g crunchy amaretti biscuit
- 140g salted buttermelted
- 75g golden caster sugar
- a few cubes best-quality Turkish delightdiced, to decorate
For the filling
- 400ml double cream
- 200g dark chocolatebroken into chunks
- 200g milk chocolatebroken into chunks
- 140g raspberryplus a handful more to decorate
For the rose creme fraiche
- 400g crème fraîche
- 2 tbsp icing sugar
- 2 tsp rosewater
Nutrition: per square
- kcal572
- fat45g
- saturates28g
- carbs38g
- sugars33g
- fibre2g
- protein5g
- salt0.3glow
Method
step 1
Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
step 2
For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.
step 3
To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.
