Easy Chocolate and Raspberry Tarts

• chocolate biscuit3 cup
• butter½ cup
• double cream1 ¼ cup
• chocolate1 ¾ cup
• raspberry0
• white chocolate0
• dark chocolate0
• icing sugar0

Instructions

1. 1

   Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.

2. 2

   Mix in the melted butter.

3. 3

   Divide the biscuit crumbs in 12 cases of a muffin tin.

4. 4

   Freeze for 10 minutes, or until solid.

5. 5

   Prepare the filling by gently heating the double cream over a low-medium heat.

6. 6

   Once hot, throw in the chocolate and allow the heat of the cream to melt it.

7. 7

   Whisk together until completely smooth.

8. 8

   Pour the filling into the biscuit bases and garnish with the raspberries.

9. 9

   Chill in the fridge for 2-3 hours, until set.

10. 10

    Drizzle over the white and dark chocolate and sieve over the icing sugar.

11. 11

    Enjoy!