If you know a little about the fruit and vegetable market, you have probably seen the raspberries that are being added to the market every day. They are delicious, slightly spicy and go very well with chocolate! Try this tart that is prepared very simply!

For the base: 300g Ringo cookies ● 80g cold melted butter

For the cream: 400ml whipped cream ● 250g milk or dark chocolate ● 300g raspberries + a few berries for decoration

1. For the base: grind the cookies in a mixer until they become like a powder, then add the butter and mix them for another minute. Pour this mixture into the previously greased pan, press it well with a meat press or the bottom of a glass. We put it in the refrigerator for 60 minutes or in the freezer for 30 minutes.

2. When it takes a few more minutes from the cooling time of the base, prepare the cream: melt the chocolate in a bain marie and set it aside. Heat the pan in a small saucepan over low heat, but do not boil. When it is still hot, mix it with the chocolate with an egg beater by hand for a few minutes, until they become like a homogeneous cream. Let it cool a little.

3. Place the raspberries on the base over its entire surface. Cover them with the chocolate cream and leave it in the refrigerator for at least 2 hours, or until the chocolate has hardened. Take it out of the fridge a few minutes before serving. It can be stored for 2 days in the refrigerator covered with aluminum foil.

Source: prizrenpost