Chocolate and Raspberry Tart
Easy no-bake chocolate tart with Tim Tam crust, rich dark chocolate ganache, and fresh raspberries and raspberry jam - looks fancy but takes minutes to make!
Servings: 12 serves
Calories: 383kcal
Ingredients
- 310 grams Original Tim Tams
- 300 grams Dark chocolate, chopped
- 50 grams Butter, melted
- 250 ml Heavy Cream
- 20 grams Glucose syrup
- 1 cup Fresh raspberries to decorate
Instructions
Tart Shell
- Lightly spray a 36cm x 13cm loose bottomed tart pan with cooking spray, then set aside.
- In a food processor, pulse the Tim Tams until they become fine crumbs. You can also do this using a rolling pin.
- Add the melted butter and pulse again to combine. If you're not using a food processor, just crush the biscuits, add them to a mixing bowl, then add the melted butter and combine with a wooden spoon or spatula.
- Press the cookie crumb mixture into your prepared tart pan and spread the mixture evenly. I like to push the mixture into the edges of the tart pan with my fingers, then place a sheet of baking paper or parchment paper on top of the mixture and use a tablespoon to press the mixture and create an even tart shell. The paper stops the spoon from sticking to the mixture.
- Refrigerate your tart shell for 15 minutes. I find placing it on a tray easier to handle, especially with that loose bottom!
- Once it's chilled for 15 minutes, take it out a spread an even layer of jam over the base of the shell. If the jam is a little stiff, warm it in the microwave for 10-20 seconds and give it a good stir.
Dark Chocolate Ganache Filling
- Make the chocolate ganache by placing the finely chopped chocolate into a tall heatproof jug. The add the cream and glucose to a small saucepan and heat it over medium until it just comes to a boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute, then use a stick blender to process the mixture into a silky smooth ganache.
- Add the hot cream to the bowl of chocolate and let it sit for 1 minute.
- Use a stick blender to process the mixture into a silky smooth ganache.
- Pour the ganache into your tart shell and decorate with fresh raspberries, then refrigerate for at least 2 hours. When set, slice and serve with Chantilly Cream and fresh berries
Notes
Baking Tips
- Use the best quality chocolate to make your ganache. Chocolate melts won't work -you need cocoa butter in your chocolate! Couverture chocolate is the best you can get, but I will often use just Cadbury dark chocolate from the confectionary aisle.
- Don't skip the glucose! Swap it if you need to, but this is what makes the ganache so smooth and shiny.
- Finely chopping your chocolate makes it easier to melt when you pour on the hot cream -no chunks in your ganache!
Nutrition
Calories: 383kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 140mg | Potassium: 275mg | Fiber: 4g | Sugar: 18g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 6mg