- For the crust:
- 300 g digestive biscuits
- A couple of drops of vanilla extract, optional
- 150 g unsalted butter, melted
- For the filling:
- 375 g Lindt EXCELLENCE White Vanilla Chocolate, chopped
- 300 ml double cream
- 50 g unsalted butter, diced and at room temperature
- To decorate:
- 375 g fresh raspberries
- Icing sugar
- Sprigs of fresh mint
Preheat the oven to 160°C/140 Fan/Gas 4.
Blitz the digestive biscuits into crumbs using a food processor (or put into a strong plastic bag and crush with a rolling pin). Tip into a bowl, add a couple of drops of vanilla extract (if using) and mix in the melted butter.
Tip into a 23 cm / 9-inch round, loose-bottomed fluted tart tin and spread evenly across the base and up the sides, pressing down with your fingers or the back of a spoon until smooth.
Bake for 8-10 minutes or until lightly golden. Remove from the oven and leave to cool.
Meanwhile, make the filling: place the chopped chocolate in a large heatproof bowl and set aside. Pour the cream into a small saucepan and gently bring to a simmer, stirring frequently.
Remove from the heat and pour over the chopped chocolate. Add the melted butter and stir until you have a smooth and glossy ganache.
Pour over the baked tart base and leave to cool completely.
Cover and chill for 4 hours - or until set.
Remove from the tin and set onto a flat serving plate.
Decorate with fresh raspberries, a dusting of icing sugar and sprigs of fresh mint. Decorate with fresh raspberries, a dusting of icing sugar and sprigs of fresh mint.
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