MELK Chocolate & Raspberry Tart

Mother's Day is coming up and if you're a Palena Fresh pantry hoarder, this is so quick to make for your Mumma!

You'll need;

1x Pack of Palena Fresh Cheesecake Biscuit Base

250g x MELK Chocolate Chunks

300ml x Thickened Cream

60g x Butter

2 x Raspberry Punnets

1tsp x Inulin

METHOD

Follow the instructions to make the biscuit base by mixing the melted butter into the mixture, in a bowl. 

Press the base into a large tart tray and cook in the oven. 

While that is cooking-

Bring the butter and cream to a scorch and turn off the heat.

Put the MELK chocolate into bowl and pour the hot cream over it. 

Mix together until it is combined and smooth. 

Pour the Ganache into the cooked tart mould and put in the fridge for at least 2 hours until set. 

Once set, place the washed raspberries onto the set ganache, with the pointy side up. 

Sprinkle Inulin over the top and Voile! 

 

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