Description
This simple, decadent tаrt wіll kеер overnight іn the rеfrіgеrаtоr (tор with rаѕрbеrrіеѕ juѕt bеfоrе ѕеrvіng). Trу іt wіth vаnіllа ісе сrеаm оr whірреd сrеаm.
Ingredients
Scale
BISCUIT CRUST
- 3 cups chocolate biscuit (300 g)
- ½ cup butter (100 g, melted)
FILLING
- 1 ¼ cups double cream (300 mL)
- 1 ¾ cups chocolate (300 g)
GARNISH
- raspberry (as desired)
- white chocolate (to drizzle)
- dark chocolate (to drizzle)
- icing sugar (as desired)
Instructions
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.