Chocolate, raspberry rose tart
Prep: 25 mins Cook: 10 mins Plus at least 5 hrs chilling
Cuts into 15 squares
Cuts into 15 squares
Ingredients
200g bourbon biscuits
85g crunchy amaretti biscuits
140g salted butter, melted
75g golden caster sugar
a few cubes best-quality Turkish delight, diced, to decorate
85g crunchy amaretti biscuits
140g salted butter, melted
75g golden caster sugar
a few cubes best-quality Turkish delight, diced, to decorate
For the filling
400ml double cream
200g dark chocolate, broken into chunks
200g milk chocolate, broken into chunks
140g raspberries, plus a handful more to decorate
400ml double cream
200g dark chocolate, broken into chunks
200g milk chocolate, broken into chunks
140g raspberries, plus a handful more to decorate
For the rose creme fraiche
400g crème fraîche
2 tbsp icing sugar
2 tsp rosewater
400g crème fraîche
2 tbsp icing sugar
2 tsp rosewater
Method
1.Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin.
1.Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin.
Repeat with the amaretti.
Stir into the melted butter with the sugar. Lightly grease and line the base and
Stir into the melted butter with the sugar. Lightly grease and line the base and
sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment
(or use a 22-23cm round tin).
Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
2.For the filling, put the cream and all the chocolate chunks in a heatproof bowl
over a pan of barely simmering water.
Gently melt, stirring very occasionally, until smooth and silky.
Gently melt, stirring very occasionally, until smooth and silky.
Dot the raspberries over the base, pour over the chocolate
and chill for at least 5 hrs until firm, or overnight.
and chill for at least 5 hrs until firm, or overnight.
3.To serve, remove from the fridge and, after 15 mins, lift from the tin,
peel off the parchment and place on a serving plate.
Scatter with a few more raspberries and the diced Turkish delight.
Scatter with a few more raspberries and the diced Turkish delight.
Spoon the crème fraîche into a serving bowl, sift in the
icing sugar and stir together with the rose water. Cut the tart into squares and
icing sugar and stir together with the rose water. Cut the tart into squares and
serve with the rose crème fraîche.
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