Step-by-step Recipe
Ingredients:
- 150g biscuits, crushed
- 40g butter, melted
- 250g dark chocolate bites/chips
- 250ml cream (35%)
- 35g sugar
- 3 egg yolks
- 350g fresh raspberries
Directions:
Grease & line the tin with paper
Crushed biscuits+butter
Mix biscuits and butter well
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 biscuit-base into the tin
Chocolate+cream in a saucepan
Melt over low heat
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 raspberries in the sieve
Press the berries through
Raspberry puree is ready
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 yolks+sugar over water
Sit the saucepan over low heat
Beat for 6mins
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.
Egg mixture is thick and creamy
Fold egg mixture into chocolate
Mix until well-combined
Remove egg mixture from the heat and fold through the chocolate. Mix until well-combined.
Beat for 4mins utill cooled slightly
Add raspberry puree
Beat for another 2min
Transfer the egg and chocolate mixture into a medium bowl, beat for 4mins. Add raspberry puree.
Beat for another 2mins.
Pour the mousse into the tart shell
Refrigerate for 45mins
Arrange the berries over the top
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.
Desserts. Nothing. Else. 