Chocolate cream tart with a biscuit base

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• All-butter biscuitsCrushed200 g
• Butter100 g
• Golden syrup or honey1 tbsp
• Dark chocolate100 g
• Milk chocolate100 g
• Vanilla extract1 tsp
• Icing sugarPlus extra for dusting2 tbsp
• Whipping cream200 ml
• Crème fraîcheTo decorate3 tbsp
• RaspberriesTo serve200 g

1. 1

   Put the biscuits in a sturdy plastic bag and crush them with a rolling pin. In the microwave, melt the butter together with the syrup or honey and stir in the biscuit crumbs. Press into the base and along the edges of a 12 x 36 cm rectangular tin (or a 23-25 cm round flan tin) and refrigerate while you prepare the filling.

2. 2

   Break both chocolates into a large bowl and melt in the microwave on Medium for 2-3 minutes, stirring halfway. Stir in the vanilla, then sift over the icing sugar. Whisk the cream to soft peaks, fold it into the melted chocolate, then pour into the tin, level the surface and chill for at least 2 hours, or up to 2 days.

3. 3

   Before serving, loosen the edges using the point of a small knife and slide the tart out of the tin onto a flat plate. It is easier to unmould if it has stood at room temperature for 30 minutes. Dot a few teaspoons of crème fraîche along the middle (or around the edge of a round tart), top each with a raspberry and dust lightly with icing sugar. Slice thinly and serve with extra raspberries.