Chocolate, Raspberry and Biscotti Tart
Photography Claire Aldous.
Any crisp biscuit can be used for the crust and this rich, fudgy tart is best served well chilled, in small slices. Big juicy berries and a large dollop of mascarpone, crème fraîche or softly whipped cream is the perfect accompaniment.
Serves: 12
INGREDIENTS
250 grams biscotti
½ cup melted butter
Filling
½ cup golden syrup
½ cup caster sugar
50 grams butter, chopped
100 grams dark chocolate, finely chopped
1 teaspoon vanilla extract
3 eggs, beaten
To serve
1 punnet raspberries
a 24cm loose bottom tart tin brushed with melted butter or sprayed with flavourless cooking spray
METHOD
Preheat the oven to 170˚C.
Put the biscuits in a food processor and grind finely. Add the melted butter and process again until very well mixed. Tip into the tin and using the back of a teaspoon, gently but firmly press the crumbs evenly over the base and up the sides of the tin. Chill for 30 minutes.
Put the golden syrup, sugar and butter in a saucepan and place over a medium low heat, stirring until the butter has melted. Take off the heat, add the chocolate and vanilla extract and stir until melted. Set aside for 10 minutes. Gradually whisk in the eggs until the mixture is thick and viscous. Pour into the biscuit crust and bake for 20 minutes until the filling is puffed and just set. Transfer to a cooling rack and when cold, cover and refrigerate until well chilled. Remove from the tin and place on a serving plate.
To serve: Top the tart with raspberries and dust with icing sugar. Serve with the cream of your choice.
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