Ginger Chocolate Raspberry Tart
We used 250g of ginger biscuits for the base. We crushed a few
cardamom pods and removed the seeds, we also measured out some
chopped ginger.
  
We started to bash the biscuits but weren't getting very far
so we put them in a food processor to speed up the process. We
ended up with nice fine crumbs.
  
We measured out 175g of butter which we melted in a pan and poured
over the biscuit crumbs.
  
We worked the butter into the biscuits and poured them into a
baking dish.
  
We pressed the mix firmly into the base. We measured 100g of
white and 100g of dark chocolate which we finely grated.
  
We heated 200ml of single cream in a pan and added the cardamom
seeds. Once it was warm we added the chocolate.
  
We mixed it well to melt the chocolate.
  
To add extra gloss we worked in a knob of butter. On the base
we put the chopped ginger.
  
Then we poured the chocolate mixture on top before adding some
raspberries.
  
We let the tart set in the fridge. Once set we cut a couple of
slices and drizzled melted white chocolate over them and served
the with our .
  
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