Easy Chocolate and Raspberry Tarts

Servings: 12

INGREDIENTS
Biscuit Crust
300 grams chocolate biscuits
100 grams butter, melted

Filling
300 millilitres double cream
300 grams chocolate

Garnish
Raspberries
White chocolate, to drizzle
Dark chocolate, to drizzle
Icing sugar

PREPARATION 
1. Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs. 
2. Mix in the melted butter.
3. Divide the biscuit crumbs in 12 cases of a muffin tin and freeze for 10 minutes, until solid.
4. Prepare the filling by gently heating the double cream over a low-medium heat. 
5. Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth and pour into the biscuit bases.
6. Garnish with the raspberries.
7. Chill in the fridge for 2-3 hours, until set.
8. Drizzle over the white and dark chocolate and sieve over the icing sugar.
9. Enjoy!