Indulge in the decadence of rich chocolate ganache paired with the freshness of raspberries atop a buttery biscuit crust.
Ingredients:
- 200g dark chocolate
- 200ml heavy cream
- 200g fresh raspberries
- 200g digestive biscuits
- 100g unsalted butter
Instructions:
Crush digestive biscuits into fine crumbs
Melt butter and mix with biscuit crumbs until combined
Press mixture into tart tin, forming a crust, and chill for 30 minutes
Heat heavy cream until just simmering
Pour hot cream over chopped dark chocolate in a bowl, let sit for a minute
Stir until smooth, creating ganache
Pour ganache into chilled crust, spreading evenly
Arrange fresh raspberries on top of ganache
Chill tart in the fridge for at least 2 hours before serving
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