Chocolate & Raspberry Tart with crème fraîche

Recipe by
Simon Johnson
This recipe serves 8-10




  1. Preheat oven to 180°
  2. Place the biscuits in a food processor and process to a course crumb, add butter and pulse to combine.
  3. Press into the base and sides of a 26cm tart tin and bake for 10 minutes or until crisp.
  4. Allow to cool then spread the jam evenly over the base.
  5. To make the filling

  6. Place the cream and milk into a saucepan over medium heat. Bring to the boil, remove from heat, add the chocolate and stir until well combined.
  7. Pour the warm chocolate filling into the pre-cooked base and smooth it with a spatula.
  8. Turn the oven off and cook for 25-30 minutes or until just set, allow the tart to cool to room temperature, dust with cocoa and serve with crème fraîche.

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