Chocolate truffle and raspberry tart

Recipe from: 12 February 2013
chocolate tart

Ingredients 8
Servings 1
Minutes 02:30


Serving Change
  • 1
    packet Romany Cream biscuits
  • 50
    butter - melted
  • 1
  • 1
    vanilla essence - or seeds from 1 vanilla pod
  • 2
    slabs dark chocolate chips - (70%) broken into pieces
  • 1
    raspberries - frozen
  • 1
    icing sugar
  • 1
    cocoa powder - to dust


Blitz biscuits in a blender to form fine crumbs. Add melted butter and blitz again until well combined.

Press mixture into a 22cm loose-bottom tart tin and refrigerate.

Pour half the cream and all the vanilla into a saucepan. Bring to the boil, remove from heat and add chocolate.

Stir until chocolate has melted and mixture is smooth. Transfer chocolate mixture to a bowl. Allow to cool.

Whip remaining cream, fold into cooled chocolate mixture.

Spread half the chocolate mixture over biscuit base and leave to set for a few minutes.

Crush raspberries with a fork and stir through icing sugar. Spread raspberry mixture over chocolate layer.

Top with remaining chocolate mixture and chill tart for 1-2 hours until firm. Dust with cocoa, and serve

Another good idea: Fold a little icing sugar and crushed raspberries through whipped cream and serve on the side.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: recipe  |  dessert  |  valentines day  |  dairy  |  chocolate

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.