Chocolate, raspberry and blackberry tart


11cm x 34cm rectangular tin/ 23cm round tin, with a removable base


  1. Bash up the biscuits in a food processor, or in a sandwich bag using a rolling pin. Pour into a bowl and stir in the melted butter. Keep stirring until combined and then spoon into the tin and flatten out to form a base of even depth. Leave in the fridge to chill.
  2. Heat the cream in a small saucepan until hot but not boiling. Remove from the heat and stir in the chocolate to melt and blend completely, thus forming your ganache. Remove the biscuit base from the fridge and pour on. Don’t worry if the ganache fills to the top of the tin.
  3. Place the raspberries and blackberries on top. Leave the ganache to cool and set for at least 30 minutes. Dust with icing sugar and serve with pouring cream.