Salty chocolate ganache tart with fresh raspberries

A decadent chocolate ganache tart with smooth salty chocolate and fresh berries to cut the sweetness.

For the Chocolate Ganache Tart Crust:
100g butter, melted
250g crushed choc chip shortbread biscuits, or something similar
3 tablespoons cocoa powder
Pinch salt

Filling:
600ml cream
600g chocolate, broken into pieces. We used a combination of dark chocolate, milk chocolate and 70% dark chocolate
4 tablespoons butter
2 tablespoons honey
Pinch salt
2 punnets fresh raspberries to decorate

Method:

• Place the biscuits, cocoa powder and salt in a food processor and blitz until crumbly.

• Add the melted butter and bring together.

• Line a springform baking pan with baking paper, and line the bottom of the tin with the crust mixture.

• Refrigerate until ready for the filling.

• For the filling, heat the cream in a saucepan.

• When just boiled pour over the chocolate and mix until well combined.

• Add the butter, honey and salt and mix well.

• Pour into the baking tin on top of the crust and refrigerate overnight.

• Top with raspberries and serve.

Sit back and savour this chocolate ganache tart with the whole family!