Chocolate truffle and raspberry tart

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.