Enjoy a slice of my Chocolate Raspberry Tart with my easy 5 ingredient recipe. A lovely rich truffle recipe studded with fresh raspberries on a bourbon biscuit base.
5 from 3 votes
Prep Time 20 minutesmins
Fridge Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Course Dessert
Cuisine International
Servings 12large portions
Calories 500kcal
Ingredients
400gramsbourbon biscuits
140gramsunsalted butterplus 2 tbsp for the chocolate truffle
300gramsplain chocolate
250mldouble cream / heavy cream
250gramsfresh raspberries
Instructions
In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower also works well to make crumbs.
Melt the unsalted butter and add to the biscuits crumbs and mix together.
Spoon the mix into the tart tin and push down to make the base and into corners to make the case.
Pop it in to the fridge for 30 minutes while you make the ganache.
Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
In a pan warm up the double cream until it starts to bubble. Do not let it boil.
Pour the cream over the top and slowly mix together until everything is melted and mixed together.
Take the biscuit case out of the fridge and pour the ganache in.
Stud the ganache with raspberries.
Pop the dessert back into the fridge and leave for at least 1 hour.
You could serve it with a little extra cream or ice cream but it doesn't really need it.
Nutrition
Calories: 500kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.