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PrintCHOCOLATE AND RASPBERRY TARTS
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Bash the ginger biscuits into crumbs, then mix with the melted butter.
- Press into the base and up the sides of two greased 10cm diameter loose- bottomed tart tins and chill for around 30 minutes.
- Give the raspberry jam a stir to loosen, then spread over the bases. Chill again while you gently melt the dark chocolate with milk chocolate.
- Stir in the double cream and pour into the tins. Chill for 6 hours until set.
INGREDIENTS
- 200 grams Ginger biscuits
- 100 grams Butter, melted
- 100 grams Raspberry jam
- 100 grams Dark chocolate
- 60 grams Milk chocolate
- 200 ml Double cream
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