No-cook Chocolate Tart

Super-easy and super-quick chocolate tart!

1. 1

   Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup in the microwave, then stir in the biscuits. Press on the base and up sides of a 12x36cm rectangular tin (or 23-25 cm round flat tin) and chill while you make the filling.

2. 2

   Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least two hours.

3. 3

   Just before serving remove the tart from the tin and slide it onto a flat plate. you will find it easier to remove the tart if you keep it at room temp. for 30 mins. Put a few tsps of creme fraiche along the centre of the tart and top each with a raspberry, then dust lightly with icing sugar. Cut into slices and serve with extra raspberries.