- 150g biscuits, crushed
- 40g butter, melted
- 250g dark chocolate bites/chips
- 250ml cream (35%)
- 35g sugar
- 3 egg yolks
- 350g fresh raspberries
Grease the 20cm round tart tin with butter and line the base with the baking paper. Place crushed
biscuits and melted butter in a bowl, mix until well-combined and resembles wet sand.
Press the biscuit-base firmly into the tin, refrigerate the tart shell for 30mins. Meanwhile, place
the chocolate and cream into a small saucepan and melt over the low heat. Leave to cool slightly.
Place half of raspberries into the sieve over a small bowl. Using a metal spool, press the berries
through to make raspberry puree. Get rid of the solids.
Place the egg yolks and sugar in a heatproof bowl over a saucepan of water. Sit the saucepan over
the low heat. Beat for 6mins or until thick and creamy.
Remove egg mixture from the heat and fold through the chocolate. Mix until well-combined.
Transfer the egg and chocolate mixture into a medium bowl, beat for 4mins. Add raspberry puree.
Beat for another 2mins.
Pour the chocolate mixture into the tart shell and chill for 45mins in the refrigerator. Remove from
the refrigerator and arrange the remaining raspberries over the top. Refrigerate for another hour.