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20
Medium
By Paul Allam and David McGuinness
Published 2009
This scrumptious tart combines two of the most compatible dessert flavours — chocolate and raspberries. A dollop of raspberry purée hidden in the bottom of the tart offers a nice surprise for first-time indulgers. The cake crumbs on the top offer an extra chocolatey crunch. The chocolate mousse is perfect for many uses as a dessert and can be served in a martini glass with fresh berries and cream to make a great old-school finish to a meal. It could also be used as a cream layer in a chocol
