You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Prep:25 mins
Serves 8
200g pack all-butter biscuit100g butter1 tbsp golden syrup or honey100g bar dark chocolate100g bar milk chocolate1 tsp vanilla extract2 tbsp icing sugar, plus extra for dusting200ml whipping cream3 tbsp crème fraîche, to decorate200g raspberry, to serve
STEP 1Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.STEP 2Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.STEP 3Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
