By Pam Taylor
No-cook Chocolate Tart
Preparation 25 mins
200g pack all-butter biscuits
1 tbsp golden syrup or honey
100g bar dark chocolate
100g bar milk chocolate
1 tsp vanilla extract
2 tbsp icing sugar, plus extra for dusting
3 tbsp crème fraiche, to decorate
200g raspberries, to serve
Crush the biscuits by putting them in a large, strong plastic food bag and bashing with a rolling pin. Melt the buttter with the syrup or honey, then stir in the biscuits. Press on to base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round fln tin) and chill while you make the filling.
Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hours or for up to 2 days.
Just before serving, remove the tart from the tin and slide it on to a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 minutes. Put a few tsps of crème fraiche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.