Here’s a wonderfully rich and tasty chocolate tart. The base is similar to a cheesecake base and requires no baking. The filling is also very simple and straight forward. The richness of the chocolate and cream filling is nicely balanced by the slight sharpness of fresh raspberries.

Makes: 16 small slices. But people will want more per slice so 12 is a more realistic number.

Level: easy

Time: 20 – 25 min – prep and for the base. About 40 min for the filling and decoration. It will also need plenty of time chilling, ideally overnight.

Need: A 23cm/9” fluted tart tin with a loose bottom.

Ingredients for the base

60g/2oz dark chocolate, broken into pieces
85g/3oz butter
15g/½oz golden syrup
16 – 17 digestive biscuits (or 17 – 18 hobnobs or an equivalent weight of bourbons)

For the filling

350g/12oz white chocolate, broken into pieces
100g/3½oz butter
250ml/9fl oz double cream
(optional) A few drops of raspberry extract/flavouring (taste as you go)
150g/5½oz fresh raspberries
200g/7oz full-fat crème fraîche

Method

Prep: Whizz or beat the biscuits into a fine crumb texture. Reserve enough whole or halved raspberries to decorate the intended number of slices. (i.e. if you intend having 16 slices each with a half raspberry on top, you will need to reserve at least 8 raspberries. You may also want a few to put in the middle.)

1. To make the base, melt the chocolate, butter and golden syrup in a wide-based pan over a low/medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tin and chill in the fridge while you make the filling. (I usually make the base the night before I intend filling it. Also, if you decide to use Bourbon biscuits you could probably reduce or omit the chocolate)

2. To make the filling, put the chocolate, butter and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Stir in the raspberry flavouring if you intend using it, tasting as you go. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand.

3. Cut your non-reserved raspberries into small pieces and spread them evenly over the chilled base.

4. Carefully pour the mixture on top of the biscuit base, taking care not to disturb the raspberry pieces. Chill in the fridge for a minimum of 2 hours, or ideally overnight, until set.

5. Remove the tart from the tin and place it on a cake stand or serving plate.

6. Decorate with the reserved raspberries. (If they don’t adhere easily to the surface, melt a little white chocolate and use this to “glue” them in place. You may also want to cut the tart before adding the raspberries.)