Chocolate, raspberry & rose tart
By Sarah Cook
Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving
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Prep:25 mins
Cook:10 mins
Plus at least 5 hrs chilling - More effort
Nutrition per serving
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kcal 572
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fat 45g
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saturates 28g
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carbs 38g
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sugars 33g
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fibre 2g
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protein 5g
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salt 0.3g
Ingredients
- 200g bourbon biscuits
- 85g crunchy amaretti biscuits
- 140g salted butter, melted
- 75g golden caster sugar
- a few cubes best-quality Turkish delight, diced, to decorate
- 400ml double cream
- 200g dark chocolate, broken into chunks
- 200g milk chocolate, broken into chunks
- 140g raspberries, plus a handful more to decorate
- 400g crème fraîche
- 2 tbsp icing sugar
- 2 tsp rosewater
Method
Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.
To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.
