Base Ingredients
- 2 x packets chocolate ripple biscuits
- 120 G unsalted butter
Directions
- Use food processor to ground down biscuits
- Melt down butter in pot
- Add butter to biscuits and mix again
- Press evenly into tray and put into fridge for 1-2 hours (until base becomes firm)
Filling Dark Chocolate Ganache Ingredients
- 600g dark chocolate, chopped
- 1 cup thickened cream
- pinch salt
Directions
- Put chocolate in to a bowl
- Heat up cream in pot bring it to a simmer do not boil
- Pour cream into bowl and let stand for 2 min.
- Use bar mix and mix it all together until gloss
- Pour ganache into base and let sit for 5 min and then put back in fridge until you serve
Serving
- Remove Tart from tray
- Spread over fresh raspberries (don’t use frozen ones)
- Sprinkle over with icing sugar and serve