ingredients
  • all-butter biscuit* (such as Viennese whirls or shortbread) 200g pack
  • Butter 100g • 717 kcal
  • golden syrup or honey 1 tbsp
  • Dark Chocolate 100g bar
  • Milk chocolate 100g bar
  • Vanilla Extract 1 tsp
  • Icing sugar 2 tbsp , plus extra for dusting
  • Whipping cream 200ml
  • crème fraîche 3 tbsp , to decorate
  • raspberries of fruit of your choice to serve 200g
Calories refers to 100 gr of product

This elegant dinner party dessert requires no baking, and uses dark and milk chocolate along with cream for the heavenly filling. Crushed butter biscuits form the base of this decadent tart, and because you can make it up to two days ahead, all you have to do is slice and serve when you need it.

Instructions:

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. I used a fluted round flan dish to make mine.

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, covered with cling wrap.

Put a few teaspoons of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry or your fruit of choice, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Notes:

*You could use ginger biscuits instead of butter ones to give a different flavor – chocolate and ginger go very well together.

*If you prefer to melt the chocolate in a more traditional way, place it in a bowl over a pan of simmering water until it melts with the steam. Be careful not to burn the chocolate – it goes granular and loses its glossy appearance.