Chocolate Raspberry Tart

Ingedients
250- Ripple Chocolate biscuit base
105-butter
400-gram dark chocolate
300- Cream
1 or 2 punnets Raspberry to decorate

Method: Using Delicake cake ware
Crush biscuits & combine with 75g melted butter in the Delicake base & sleeve assembled. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 10 minutes
Melt chocolate, 30g butter, cream in a saucepan over a low heat and whisk often till well combined. Allow to cool.

Chefs Note: you can spray inside the sleeve with oil prior to pouring mixture

Pour chocolate mixture over biscuit base and put lid on and refrigerate till set.
Remove the lid and decorate with raspberries. Remove sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.