Moderately easy | Cuts into 8 slices | Ready in 25 minutes plus chilling
© BBC Good Food
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
200ml whipping cream
3 tbsp crème fraîche, to decorate
200g raspberries, to serve
1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12cm by 36cm rectangular tin (or 23cm to 25cm round flan tin) and chill while you make the filling.
2. Break up the two chocolate bars and put in a large bowl. Melt in the microwave for two to three minutes 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 two hours or for up to two days.
3. Just before serving, remove the tart from the tin and slide it onto 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. Dot a few teaspoons of crème fraîche 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.
487 calories, protein 4g, carbohydrate 39g, fat 36g, saturated fat 22g, fibre 2g, sugar 27g, salt 0.43g