Raspberry Cream Tart

Kirsten Tibballs

Prep Time 25 minutes

Servings 6

Ingredients

Crumb Base
250g finely ground digestive biscuits
120g unsalted butter, melted
½ teaspoon ground cinnamon (optional)

Whipping Cream
450ml Whipping Cream
60g caster (superfine) sugar

Topping
3 punnets of raspberries
Icing sugar for dusting

Method

Combine all the ingredients for the crumb base and press into a fluted flan tin (23-25cm in diameter). Place in the fridge for 30 minutes to firm up.

Place the whipping cream in a bowl and add in the sugar. Whisk until fully whipped (just 90 seconds)

Spoon the prepared cream on top of the chilled tart base. Cut the raspberries in half and place on top of the tart, dust with icing sugar just before serving