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Chocolate Cookie & Raspberry Tart

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July 6, 2017 by marksetchfield

cake.jpgPrep time 15 minutes, plus two hours to chill

INGREDIENTS
250g of choc-chip cookies
3 tbsp of melted butter
250ml of double cream
200g of plain chocolate
1 tsp of vanilla essence

1tbps of icing sugar
100g of frozen raspberries
Cocoa powder to dust
Fresh raspberries to decorate

METHOD
Place
200g of the cookies in a food processor and blitz into crumbs. Add the melted butter and pulse until combined. Grease and line a tart tin. Press the mixture in flan tray also build around the edges, chill in the fridge until set. Add half the cream to a pan and bring to the boil, remove from the heat and break in the chocolate. Stir until the chocolate has melted, allow to cool for ten minutes. Whisk the remainder of the cream, and vanilla essence then fold in the chocolate mixture. Pour half the mixture over the biscuit base and allow to set. Next, mash the frozen raspberries together with the icing sugar. Spread the raspberries over the chocolate base and crush over the remainder of the cookies. Top with the rest of the chocolate mix, chill for two hours until firm. Finally, dust with cocoa powder and top with fresh raspberries and serve.
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