Serves 8 – 10

Ingredients

400g Duchy Originals Organic Highland Butter Shortbread

100g ground almonds

80g butter, melted

1½ cups double cream

6 tablespoons milk

300g Valrhona Organic Andoa Noir 70%, cut into small pieces

2 eggs

½ cup Duchy Originals Organic Raspberry Jam

TO SERVE

Valrhona Cocoa Powder

Meander Valley Crème Fraiche

Method

Preheat oven to 180°C. Place the biscuits in a food processor and process to a course crumb, add butter and pulse to combine. Pressinto the base and sides of a 26cm tart tin and bake for 10 minutes oruntil crisp. Allow to cool then spread the jam evenly over the base. To make the filling: Place the cream and milk into a saucepan overmedium heat. Bring to the boil, remove from heat, add the chocolateand stir until well combined. Beat the eggs in a bowl and add to thechocolate mixture, stir until combined. Pour the warm chocolate fillinginto the pre-cooked base and smooth it with a spatula. Turn the ovenoff and cook for 25-30 minutes or until just set, allow the tart to cool toroom temperature, dust with cocoa and serve with crème fraiche.

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