Raspberry Truffle Tart

Ingredients:

For the Biscotti Crust:
225g biscotti, broken into pieces
6 tbsp unsalted butter, melted

For the Filling:
80ml raspberry sauce (see below)
300g dark chocolate, chopped
240ml whipping cream

For the Raspberry Sauce:
150g fresh or frozen raspberries
2 tbsp granulated sugar, or to taste

Fresh raspberries, to garnish

Method:

Begin with the biscotti crust. Place the biscotti in a food processor and process until finely ground. Transfer to a bowl and add the melted butter. Stir to blend then press the resultant mixture over the base and up the sides of a tart tin. Transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until set and golden brown. Remove from the oven and set aside on a wire rack to cool completely.

Whilst the base is cooling prepare the raspberry sauce. Place the fresh or thawed, frozen, raspberries in your food processor and pulse until the fruit have been broken up. Pour into a strainer set over a bowl then press down with the back of a spoon to extract as much juice as possible. Add sugar to taste then set aside.

Once the cake base has cooled place the chopped chocolate in a medium-sized stainless steel bowl. Heat the cream in a saucepan over medium heat until it just comes to a boil. Immediately take off the heat and pour over the chocolate then set aside to stand for 5 minutes. Stir until the mixture is smooth and all the chocolate has melted then add 80ml of the raspberry sauce. Pour the resultant chocolate filling into the prepared crust, smoothing the top with a knife or spatula. Cover with clingfilm (plastic wrap) and refrigerate over night, or until set.

To serve, cut the cake into small wedges, transfer to small plates and garnish with fresh raspberries and a little of the remaining raspberry sauce.

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