Ingredients:

  • g Digestive Biscuits (or Graham Crackers)
  • g Unsalted Butter, melted
  • Tbsp Caster Sugar
  • g Fresh or Frozen Raspberries
  • Tbsp Granulated Sugar (for reduction)
  • tsp Lemon Juice (freshly squeezed)
  • g High-Quality Dark Chocolate (minimum 65% cocoa solids), finely chopped
  • ml Heavy Cream (Double Cream)
  • Tbsp Unsalted Butter, cubed and at room temperature
  • tsp Vanilla Extract
  • Pinch of fine Sea Salt
  • Optional Garnish: Fresh raspberries or cocoa powder

Instructions:

  1. Prepare the Raspberry Reduction: Combine raspberries, 2 Tbsp granulated sugar, and lemon juice in a small saucepan. Simmer gently until fruit breaks down (about 8 minutes). Strain through a fine-mesh sieve, pushing the pulp through to remove seeds. Chill the resulting smooth sauce completely.
  2. Make the Biscuit Base: Process biscuits until fine crumbs are achieved. Mix crumbs with melted butter and 1 Tbsp caster sugar. Press firmly and evenly into the base and up the sides of 6 tartlet tins. Chill for at least 30 minutes.
  3. Prepare the Ganache: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in the saucepan until just simmering (do not boil). Pour the hot cream over the chocolate and let it stand undisturbed for 5 minutes.
  4. Emulsify the Ganache: Gently whisk the chocolate/cream mixture starting from the centre until smooth and glossy. Whisk in the soft butter, vanilla extract, and sea salt until fully incorporated and velvety.
  5. Assemble the Tarts: Fill each chilled tart shell about 2/3 full with the warm ganache mixture.
  6. Create the Swirl: Drizzle about 1 teaspoon of the chilled raspberry reduction over the top of the ganache in each tart. Use a cocktail stick or skewer to gently swirl the raspberry into the chocolate once or twice for a marbled effect.
  7. Set: Carefully transfer the tarts to the refrigerator. Chill for a minimum of 3 hours, or until the ganache is firm to the touch.
  8. Serve: Gently remove the tarts from their tins. Garnish with a dusting of cocoa powder or a single fresh raspberry just before serving.