Perfect for: Dessert
Serves: 16
When I say simple, I mean it! This spectacularly easy tart not only looks divine, but tastes sensational. It’s all of the yum and wow, with none of the fuss. Beautiful, fresh raspberries are key. No need to be selfless. Use the crumble base and cream as a foundation for your favourite toppings. Peaches? Yes! Sliced banana? Absolutely! Chocolate? Did you even have to ask?
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CRUMB BASE
250 g (9 oz) digestive biscuits
120 g (41/4 oz) unsalted butter
1/2 teaspoon ground cinnamon
In a food processor, blitz the biscuits to create a fine crumb.
Melt the butter.
Combine the biscuit crumbs, melted butter and cinnamon and mix until it reaches a wet sand consistency.
Press the mixture into the base of a fluted tart tin, 23 cm (9 inches) in diameter, with a removable base.
Set in the fridge for a minimum of 30 minutes.
Once the base has set, remove it from the tin, place onto a serving plate and return to the fridge.
CREAM TOPPING
300 g (101/2 oz) double cream
50 g (13/4 oz) caster (superfine) sugar
Whisk the cream and sugar until it reaches a spreadable consistency.
ASSEMBLY
375 g (13 oz) fresh raspberries
1 block of good-quality white chocolate
Spread the whipped cream filling in an even layer on top of the biscuit base.
Cover the cream with the fresh raspberries.
Place the block of white chocolate on an overturned bowl in the microwave for 10–15 seconds until it is soft enough to create big curls with a vegetable peeler.
Use a vegetable peeler to create the white chocolate curls.
Arrange the chocolate curls on top of the tart.
