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Ingredients

For the filling

For the rose creme fraiche

Method

  • STEP 1

    Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.

  • STEP 2

    For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.

  • STEP 3

    To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.

Goes well with

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