|300 g||digestive biscuits — chocolate|
|120 g||butter — melted|
|320 g||white chocolate — chopped|
|50 g||butter — unsalted|
|80 g||dark chocolate|
|raspberries — to garnish|
|30 ml||icing sugar|
Grease a 19x27cm tart tin with nonstick spray.
1. Crust Blitz the biscuits in a food processor. Add the butter and blitz until well combined. Press the biscuit mixture onto the bottom and up the sides of the tart tin. Chill in the fridge for 20 minutes.
2. Add the chocolate, cream and butter to an ovenproof glass bowl. Microwave for 30 seconds, stir well then micro wave for another 30 seconds. Repeat until the chocolate has melted and the mixture is smooth.
3. Pack the raspberries in a single layer on the biscuit base. Pour the melted chocolate over and spread evenly over the berries. Chill in the fridge for 3-4 hours.
4. Grease a large piece of baking paper well with nonstick spray. Temper the chocolate and pour into a piping bag. Snip the tip off the bag and pipe swirls onto the baking paper. Leave to harden. Garnish the tart with the swirls and berries. Dust with the icing sugar and serve.