Gingerbread Tart
Gingerbread Tart
Ingredients
- 2 packs Ginger Biscuits
- 200grams melted butter
- 250grams Früzo Raspberries
- 250grams sugar
- 1 tablespoon vanilla essence
- 240grams dark chocolate
- 100ml cream
Directions
- Crush biscuits into fine crumbs
- Add melted butter and combine
- Press mixture into tart tin
- Refrigerate until firm
- In a pot over low heat, add Früzo Raspberries, sugar and vanilla
- Bring to the boil and simmer for 15min until thickened
- Refrigerate until cool
- Once cooled spread raspberries over the entire biscuit base and set aside
- In a separate bowl, add chocolate and cream and microwave in 1 min intervals until chocolate is completely melted. Combine well
- Pour chocolate on top of raspberries and spread evenly
- Decorate with gingerbread men, stars and raspberries
