Chocolate and Raspberry Tart - Delicious!

Over the weekend I was inspired by Masterchef Australia contestant Audra, to make a chocolate and raspberry tart! 

It turned out delicious I might add.

Here's the recipe if you'd like to try it yourself:

Preheat oven to 170 degrees.

Biscuit Base:

You'll need a 9 inch/ 23 cm fluted tart pan

170g ginger nut or arrowroot biscuits. Arnotts are a good brand but it is your choice.

100g unsalted butter, melted

1. Break buscuits into pieces and blend in a food processor until just fine
2. Transfer the biscuit crumbs into a bowl and mix in the melted butter 
3. Use a spoon to press this mixture over the bottom and up the sides of the tart pan
4. Bake in the preheated oven for about 15 minutes or until golden brown
5. Remove from oven and let it cool

Filling:

1 cup cream 

250 grams semi sweet or bittersweet chocolate, chopped (the better quality the chocolate, the better your tart will taste!)

1 cup fresh or frozen raspberries, thawed

2 teaspoons granulated white sugar, or to taste

1. Place chocolate in a heat proof bowl
2. Heat the cream in a saucepan until it just boils
3. Carefully pour cream over the chocolate and stir until the melted chocolate is smooth
4. Blend the raspberries with a hand held blender until it is a thick, syrupy texture
5. Add in sugar to taste and blend sugar in
6. Stir the raspberry mixture to the chocolate and cream
7. Pour the chocolate into the cooled biscuit base and smooth the top of the chocolate with a spatular
8. Be gentle when spreading the mixture not to dig up any of the biscuit base and bring up crumbs
9. Place Glad Wrap over the top and refrigerate for at least 6 hours.

Serve with whipped cream and/or fresh raspberries. Serves 10 - 12 people.

Enjoy!

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