Here in the UK it is Mother’s Day and I’m going for dinner at my sister-in-law’s house with my husband’s mum and nana. We are each taking a course and I volunteered for dessert.
I had to choose something that would suit all ages from 2-90, so I decided chocolate would be the way to go – my nephews love the stuff and I thought I should sneak some fruit into it – just so there was a little something healthy on their plate! I’d seen a similar recipe to this in a magazine ages ago and, due to my non-existent filing system, I’d managed to lose it so I decided to create my own!
Firstly you need to gather all your ingredients together –
For the base – 200g digestive biscuits, 100g butter and 1 tbsp clear honey
For the topping – 100g dark chocolate, 100g milk chocolate, 1 tsp vanilla extract, 2 tbsp sifted icing sugar, 250ml double cream and 200g raspberries.
To make the base – place the digestive biscuits in a food bag and crush them using a rolling pin. Make sure that you use a good quality food bag; I didn’t and my first lot of biscuits decorated the kitchen as the bag exploded everywhere! I think I may have been a little overenthusiastic with the rolling pin!
Melt the butter and honey together and stir in the biscuits. Press the mixture into a spring-form cake tin that you have lined with foil – this makes it much easier to remove it when you’re ready to eat it. Place most of the raspberries over the base – keep some for decoration. Chill in the fridge while you make the topping.
To make the chocolate topping – break up the chocolate pieces into a bowl and melt over a saucepan of simmering water. Stir in the vanilla extract and icing sugar until it forms a smooth paste. Whip 200ml double cream until it forms soft peaks and fold into the chocolate paste. Smooth the mixture over the raspberries and base so covers the fruit. I don’t force it between the gaps too much as it leaves a nice effect at the sides when you serve it. Chill for at least two hours. Just realised that this photo looks funny as you can see our big lamp in the background!
Remove the tart from the fridge about 30 minute before you want to serve it, it tastes better at room temperature. Whip the remainder of the double cream and pipe it onto the cake in regular spaces. Decorate with raspberries.