Chocolate, raspberry & rose tart

Chocolate, raspberry & rose tart

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Chocolate, raspberry & rose tart

    Chocolate, raspberry & rose tart

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    Cooking time

    Prep:25 minsCook:10 minsPlus at least 5 hrs chilling

    Skill level

    Moderately easy

    Servings

    Cuts into 15 squares
    Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving

    Nutrition per square

    kcalories
    572
     
    protein
    5g
     
    carbs
    38g
     
    fat
    45g
     
    saturates
    28g
     
    fibre
    2g
     
    sugar
    33g
     
    salt
    0.3g

    Ingredients

    • 200g bourbon biscuits
    • 85g crunchy amaretti biscuits
    • 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 raspberries, plus a handful more to decorate

    For the rose creme fraiche

    • 400g crème fraîche
    • 2 tbsp icing sugar
    • 2 tsp rosewater

    Method

    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.
    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.
    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.
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    About chef imado

    Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
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