Ingredients:

  • 8 oz (225 g) Digestive Biscuits or Graham Crackers, finely crushed
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1 Tbsp (15 g) Granulated Sugar
  • ¼ tsp (1 g) Fine Sea Salt
  • 12 oz (340 g) High-Quality Dark Chocolate (70% Cacao), finely chopped or chips
  • 1 ¼ cup (300 ml) Heavy Whipping Cream (Double Cream)
  • 2 large Eggs, room temperature
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (150 g) Frozen Raspberries, thawed or fresh
  • ⅔ cup (130 g) Granulated Sugar (for glaze)
  • ⅓ cup (80 ml) Water (for glaze)
  • 2 tsp (10 g) Powdered Gelatin, unflavored
  • 3 Tbsp (45 ml) Cold Water (for blooming gelatin)
  • 1-2 drops Optional: Red Food Colouring (gel or paste recommended)

Instructions:

  1. Phase 1: Prepare the Base. Preheat oven to 350°F (175°C). Lightly grease the 9-inch tart pan.
  2. Make the Crumb and Press: Pulse the crushed digestive biscuits, 1 Tbsp sugar, and salt in a food processor. Drizzle in the melted butter and pulse until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Prick the base lightly with a fork. Bake for 15–18 minutes, until lightly golden. Let the crust cool completely on a wire rack.
  3. Phase 2: Prepare the Ganache. Place the chopped dark chocolate in a heatproof bowl. Gently heat the heavy cream in a saucepan until simmering (do not boil), then remove from heat immediately.
  4. Emulsify: Pour the hot cream over the chopped chocolate. Let stand for 3 minutes, then gently whisk from the centre outwards until the ganache is smooth and glossy. Stir in the vanilla extract.
  5. Temper the Eggs: In a separate small bowl, whisk the eggs and ¼ cup sugar until pale. Slowly drizzle about ⅓ cup of the warm ganache into the egg mixture while whisking continuously (this prevents scrambling). Pour the tempered egg mixture back into the main bowl of ganache and whisk gently until just combined.
  6. Fill and Chill: Pour the ganache into the cooled crust. Tap the tart gently to release air bubbles. Refrigerate for at least 3 hours, or ideally overnight, until the filling is firm to the touch.
  7. Phase 3: Prepare the Raspberry Mirror Glaze. Bloom the gelatin by sprinkling it over the 3 Tbsp cold water and letting it sit for 5 minutes. Combine raspberries, ⅔ cup sugar, and ⅓ cup water in a saucepan; bring to a simmer, crushing the raspberries. Simmer for 5 minutes, then strain through a fine-mesh sieve into a clean bowl, discarding seeds and pulp.
  8. Dissolve Gelatin and Cool: Whisk the bloomed gelatin into the warm raspberry syrup until fully dissolved. Stir in food colouring (if using). Crucially, let the glaze cool until it reaches 90°F (32°C). This temperature is essential for a flawless mirror shine.
  9. Glaze and Serve: Remove the chilled tart from the fridge. Slowly pour the 90°F glaze evenly over the firm ganache filling. Return the tart to the fridge for at least 30 minutes to allow the glaze to set firmly. Carefully unmould the tart and slice using a hot, dry knife for clean edges.