350 grams crisp biscuits (I used ANZAC Oat and Honey)
60 grams butter, melted
400 ml cream
400 grams chocolate, roughly chopped
40 grams butter
2 tablespoons liqueur (I used Frangelico)
50 grams hazelnuts, roasted and chopped
4 punnets raspberries
22 cm spring form cake tin greased, base and sides lined with baking paper
Base: Put the biscuits in a food processor and process until finely ground.
Add the butter and process again to form damp crumbs.
Tip into the tin and use the back of a spoon to press the crumbs firmly into the base.
Place in the fridge to chill.
Topping: Heat the cream in a medium saucepan and just before it comes to the boil remove from the heat and add the chocolate, butter and liqueur. Let it sit for 2 minutes then whisk to combine.
Set aside, whisking occasionally until cooled to room temperature. Stir in the nuts.
To assemble: Pour a thin layer of the chocolate topping over the biscuit base then scatter over 3 punnets of the raspberries. Remove the stems if necessary. Chill until the chocolate has set. This holds the raspberries in place. Gently spoon over the remaining chocolate then cover and refrigerate for several hours or overnight until set.
To serve: Remove the sides of the tin and peel off the baking paper. Lift onto a serving platter, removing the base paper. Scatter the remaining raspberries over the tart and dust with icing sugar. Serves 16
Cook’s tip: To move the tart more easily you can slide a flat baking tray between the baking paper and the tart then transfer to the serving platter. Slice the tart using a sharp knife dipped in warm water, wiping the knife clean between cuts.