Chocolate, raspberry & rose tart

• bourbon↗200g g

  biscuits

• crunchy amaretti biscuit85g g
• salted butter↗140g g

  melted

• golden caster sugar↗75g g
• a few cubes best-quality Turkish delight

  diced, to decorate

• double cream↗400ml ml
• dark chocolate↗200g g

  broken into chunks

• milk chocolate↗200g g

  broken into chunks

• raspberry↗140g g

  plus a handful more to decorate

• crème fraîche↗400g g
• icing sugar↗2 tbsp
• rosewater2 tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.