Chocolate & Raspberry Tart with crème fraîche
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.