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This tart is absolute genius and an homage to my favourite childhood biscuit, the Cameo Creme. I’ve used the biscuits for the base, which is then lined with a delicious raspberry coulis and topped with irresistible chocolatey goodness. No baking required, just a little bit of handiwork and the fridge does the rest.
250 grams Cameo Creme biscuits (roughly 1 packet)
85 grams unsalted butter, melted
170 grams milk chocolate
170 grams dark chocolate
1 cup cream
50 grams unsalted butter
500 grams fresh/frozen raspberries
2 tablespoons sugar
juice of ½ lemon
23cm loose-bottom tart tin, base only lined with non-stick baking paper and greased
food processor with blade attachment
Base: Place the biscuits in the food processor and pulse to fine crumbs. Pour the melted butter in through the feed tube and pulse until the mixture resembles wet sand. Tip the mixture into the tart tin, pressing over the base and up the sides. Chill in the fridge for 1-2 hours while you make the coulis.
Raspberry Coulis: Place all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 10-15 minutes. Remove from the heat and pass the mixture through a fine sieve to remove the seeds, then set aside to cool. (This can be done several days ahead and stored in the fridge until you need it.) Once cooled, spread three tablespoons of the coulis all over the base and return the base to the fridge.
Filling: Break up the chocolate and place in a large bowl. Put the cream and butter in a saucepan and bring to a simmer – do not let it boil. Once simmering, pour over the chocolate and set aside for 5 minutes. Then whisk until fully combined, pour into the chilled tart shell and place in the fridge for 4-5 hours until set.