Chocolate tart with raspberries
The kind of dessert that needs repeating – our recipe for Chocolate tart with raspberries plays perfectly between the line of sweet and savoury in a delightful clash of textures. Captivating through a crust of crushed biscuits and melted butter, the filling consists of fresh yoghurt and milk chocolate with a rasperry garnish.
Ingredients
For the crust:
200 g crushed digestive biscuits
100 g butter – melted
For the filling:
150 g milk chocolate (approx. 30% cocoa)
2½ dl greek yoghurt
Garnish
100 g rinsed raspberries
icing sugar
Preparation
For the crust:
Mix the melted butter and biscuits together until combined.
For the filling:
Pour the mixture into a loose-base tart tin (approx. 10 x 35 cm) and press firmly along the bottom and up the sides. Cover and refrigerate the crust for at least 1 hour.
Melt the chocolate over a water bath and combine with the yoghurt.
Pour the filling into the crust – using a piping bag if you have one.
Decorate with raspberries and sifted icing sugar.
Serving Suggestion
You can substitute dark or white chocolate for the milk chocolate.
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