Name: Chocolate, raspberry & rose tart
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Cuts into 15 squares
Cuisine: Moroccan
Ingredients: 200g bourbon biscuits; 85g crunchy amaretti biscuit; 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 raspberry plus a handful more to decorate; 400g crème fraîche; 2 tbsp icing sugar; 2 tsp rosewater

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Chocolate, raspberry & rose tart

Chocolate, raspberry & rose tart

Sarah Cook

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Cuts into 15 squares

More effort

Prep: 25 mins

Cook: 10 mins

Plus at least 5 hrs chilling

A star rating of 3.6 out of 5.3 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

200g bourbon

biscuits
85g crunchy amaretti biscuit
140g salted butter

melted
75g golden caster sugar
a few cubes best-quality Turkish delight

diced, to decorate

For the filling

400ml double cream
200g dark chocolate

broken into chunks
200g milk chocolate

broken into chunks
140g raspberry

plus a handful more to decorate

For the rose creme fraiche

400g crème fraîche
2 tbsp icing sugar
2 tsp rosewater

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Nutrition: per square

kcal572
fat45g
saturates28g
carbs38g
sugars33g
fibre2g
protein5g
salt0.3g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2013

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A star rating of 3.6 out of 5.3 ratings

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