February 8, 2023

Chocolate, raspberry & rose tart

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


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

For the rose creme fraiche

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

#Chocolate #raspberry #amp #rose #tart

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