Raspberry Chocolate Tart

Here is the first post of 2013. Clearly my plan to add posts more frequently has not be achieved, but then Siwan hasn’t added a post for a while so I’m taking this opportunity to point this out! However, I have been baking a lot lately with the intention to add more delicious recipes, we will have to see how long I can keep it up.

This recipe is one of my own that I came up with and is a great summer dessert. I tried a few different combinations of flavours for the base, but using gingernuts gives the best crunchy consistency against the decadent ganache. The flavour of this tart could easily be altered using different berries or other fruit, adding different essence or alcohol, Baileys for example. This may start to become a reoccurring addition to my recipes – watch this space for truffles!

Raspberry Chocolate Tart: serves 6

1 ½ cup ground gingernuts (Approx ¾ packet)

60 g butter

250 g chocolate, dark or milk

½ cup cream

1 cup raspberries, plus extra for garnishing

pinch salt

Grind biscuits until very fine, add melted butter and mix well. Press the biscuit mixture into a tart tin and refrigerate for 20 min.

Force 1 cup of raspberries through a sieve with the back of a spoon to make a puree. You should get around ½ cup of puree from this.

Heat the cream until it’s just about to boil. Remove from the heat and pour over the chocolate. 

Whisk until all the chocolate has melted, add the raspberry puree and salt and mix well. Allow this mixture to cool a little before pouring into the chilled tart shell. 

Arrange the extra raspberries on top of the tart and place in fridge for at least 2 hours to let the ganache set.