There aren’t too many things that go together better than dark chocolate and raspberries – the rich creaminess of the chocolate contrasts so nicely with the tartness of the raspberries – hello party in my mouth! 😄
This tart looks and tastes super decadent and fancy but is actually simple to make, with only a few ingredients. The chocolate tart recipes I have seen in the past generally call for handmade chocolate pastry – but I so do not have the time or patience for that – so have instead gone down the chocolate ripple route! A quick blitz and press into the tin and you are good to go..
For the base
1 x 250g packet of Arnotts ‘chocolate ripple’ biscuits
90g of butter, roughly chopped
For the filling
300g good quality dark chocolate (I used Cadbury Old Gold)
500ml thickened cream
1/4 cup raw sugar
2 eggs, beaten
125g fresh raspberries, washed
icing sugar (for dusting)
1 x 24cm wide, 3cm high fluted pie tin (ideally with loose base) – note I measured the 24cm across the bottom of the tin, not the top.
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 12 pieces (it’s a rich tart, so start with small pieces!)
Preheat oven to 180C and grease your pie tin.
To make your base
Place your biscuits into a food processor and blitz until they form a fine crumb.
Add your butter and process again until combined.
Pour crumb mixture into tin and press down firmly. I found the easiest way to do it was to press the crumbs up the side of the tin first, before spreading the remainder of the crumbs across the bottom of the tin.
Pop the base into your preheated oven for about 8 minutes. The first time I made this tart I burned the base so make sure you watch and smell closely and whip it out when its done. A handy hint is to put an oven tray underneath your pan in the oven. The butter in your base melts and because it is a loose bottom tin, I found the butter ran out the bottom of the tin! There must be a way to stop this from happening, but I don’t know what it is – if anyone knows I would be happy for you to enlighten me!!
Once the base is cooked, set aside to cool.
To make your filling
Heat your cream and sugar in a saucepan on the stove, stirring until the sugar has melted and the sweetened cream mixture has just reached boiling point.
Then, turn off the heat and put the chocolate into the hot cream. Stir until all the chocolate has melted and a smooth ganache has formed. Then add your beaten eggs and stir through.
Note: make sure you add the chocolate to the hot cream and NOT cold cream to melted chocolate. If you do it the wrong way around the ganache will split and you will have a lumpy oily mixture 😷
Place half of your raspberries in the bottom of the biscuit base and pour the mixture over the top. I forgot to take a photo of this step – imagine chocolate lava river! 😋😋😋
Note: If you have used a smaller or shallower pie dish than the recipe suggests you may have some leftover mixture. This is what happened to me, and rather than waste I lined some greased muffin tins with some short crust pastry and poured the remaining mixture between them. Yummy little chocolate tarts! 😋
Bake in the oven for 18-20 minutes, until largely firmed up with a small amount of jiggle remaining in the middle. Again, watch closely as oven temperatures can vary and therefore so do cook times.
Remove from the oven and allow to cool for about 5-10 minutes before gently removing from the tin. Top the tart with the remainder of your fresh raspberries and a dusting of icing sugar. Allow to cool fully before you try and slice it up and keep any leftovers refrigerated.