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Chocolate & Raspberry Tart with crème fraîche

Servings 8

Ingredients
  

  • 400 g Duchy Originals Organic Highland Butter Shortbread
  • 100 g ground almonds
  • 80 g unsalted butter melted
  • 1.5 cups double cream
  • 6 T milk
  • 300 g Valrhona Organic Andoa Noir 70% cut into small bits
  • 2 egg
  • 1/2 cup Duchy Originals Organic Raspberry Jam
  • Valrhona Cocoa
  • Meander Valley Crème fraîche

Instructions
 

  • Preheat oven to 180°
  • Place the biscuits in a food processor and process to a course crumb, add butter and pulse to combine.
  • Press into the base and sides of a 26cm tart tin and bake for 10 minutes or until crisp.
  • Allow to cool then spread the jam evenly over the base.

To make the filling

  • Place the cream and milk into a saucepan over medium heat. Bring to the boil, remove from heat, add the chocolate and stir until well combined.
  • Pour the warm chocolate filling into the pre-cooked base and smooth it with a spatula.
  • Turn the oven off and cook for 25-30 minutes or until just set, allow the tart to cool to room temperature, dust with cocoa and serve with crème fraîche.