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A no-bake milk chocolate tart with raspberries. The base is a simple biscuit crust, topped with an egg-free chocolate mousse and fresh raspberries \u2013 it had to taste good ;). This milk chocolate mousse and raspberry tart is perfect for summer. It\u2019s not a sophisticated, intensely chocolatey dessert \u2013 rather, a sweet version for those with a serious sweet tooth. Highly recommended.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

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• 300 g chocolate sandwich biscuits with chocolate filling<\/li>\n
• 50 g milk chocolate, broken into pieces and melted<\/li>\n
• 50 g butter, melted<\/li>\n
• 350 g raspberries<\/li>\n<\/ul>\n

  Place the biscuits, chocolate and butter in the bowl of a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (e.g. a resealable one) and crush them thoroughly with a rolling pin. Finally, combine with the melted butter and chocolate.<\/p>\n

  Prepare a tart tin with a removable base, measuring 22 cm across the base, 26 cm across the top and 5 cm high. (The tin is quite deep, so you can alternatively use a 24 cm springform tin and line the sides with biscuits up to a height of 3.5 cm.)<\/p>\n

  Tip the biscuit mixture into the tin and press it firmly over the base and sides. Gently compact and smooth it out. Arrange the raspberries over the base, fairly close together but not tightly packed, with the tops facing upwards. Chill until the filling is ready.<\/p>\n

  Ingredients for the milk chocolate mousse:<\/span><\/p>\n

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  • 500 ml double cream, chilled<\/li>\n
  • 200 g milk chocolate, chopped<\/li>\n
  • 50 g dark chocolate, chopped<\/li>\n
  • 2 tablespoons Amaretto liqueur<\/li>\n
  • 1 teaspoon (3 g) powdered gelatine + 15 ml cold water<\/li>\n<\/ul>\n

    Pour the water over the powdered gelatine, stir and leave to bloom for 10 minutes.<\/p>\n

    Heat 180 ml of the double cream in a small saucepan, almost to boiling point, then remove from the heat. Add the bloomed gelatine and stir until dissolved. Add the Amaretto, both chocolates and leave for 2 minutes without stirring. After this time, stir until the chocolate has melted. Set aside to cool. The chocolate sauce should cool to room temperature but remain liquid. Whip the remaining double cream in the bowl of a mixer until stiff. Gradually add the chocolate sauce to the whipped cream in 3 batches, gently folding with a whisk just until combined.<\/p>\n

    Pour the prepared chocolate mousse over the tart base and raspberries. Chill in the fridge overnight. The following day, remove the tart from the tin and serve topped with additional fresh raspberries.<\/p>\n

    The milk chocolate mousse and raspberry tart should be stored in the fridge.<\/p>\n

    Enjoy!<\/p>\n

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    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A no-bake milk chocolate tart with raspberries. The base is a simple biscuit crust, topped with an egg-free chocolate mousse and fresh raspberries \u2013 it had to taste good ;). This milk chocolate mousse and raspberry tart is perfect for summer. <\/p>\n","protected":false},"author":1,"featured_media":5767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,21,14,35],"tags":[170,96,104,152,109],"duration":[],"tag_group":[],"class_list":["post-5764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-desserts","category-fruit-cakes","category-no-bake-cakes","category-tarts-and-tartlets","tag-amaretto","tag-chocolate","tag-double-cream","tag-gelatine-en","tag-raspberry"],"acf":[],"yoast_head":"\n