No-cook chocolate slice
200g digestive biscuits
1 tbsp golden syrup
100g bar dark and 100g bar milk chocolate
1 tsp vanilla extract
2tbsn icing sugar
200ml whipping cream
How to prepare
Crush biscuits and add melted butter and syrup. Press into base of 25cm round flan tin or 12 x 36cm rectangular tin. Chill.
For filling break up chocolate bars and put in large bowl. Melt in microwave for 2 – 3 mins, stirring halfway through. Add vanilla extract and icing sugar. Whip cream until peaking, then fold into chocolate. Pour into tin on top of biscuit base and chill for min. 2 hours. Lasts up to 2 days.
Best served once tart is at room temperature for half an hour or so. Top each slice with a blob of whipped cream and a raspberry or perhaps some crushed hazelnuts.