bosswin168 slot gacor 2023
situs slot online
slot online
situs judi online
boswin168 slot online
agen slot bosswin168
bosswin168
slot bosswin168
mabar69
mabar69 slot online
mabar69 slot online
bosswin168
ronin86
ronin86
ronin86
ronin86
ronin86
ronin86
ronin86
ronin86
cocol77
ronin86
cocol77
cocol77
https://wowcamera.info/
mabar69
mahjong69
mahjong69
mahjong69
mabar69
master38
master38
master38
cocol88
bosswin168
mabar69
MASTER38 MASTER38 MASTER38 MASTER38 BOSSWIN168 BOSSWIN168 BOSSWIN168 BOSSWIN168 BOSSWIN168 COCOL88 COCOL88 COCOL88 COCOL88 MABAR69 MABAR69 MABAR69 MABAR69 MABAR69 MABAR69 MABAR69 MAHJONG69 MAHJONG69 MAHJONG69 MAHJONG69 RONIN86 RONIN86 RONIN86 RONIN86 RONIN86 RONIN86 RONIN86 RONIN86 ZONA69 ZONA69 ZONA69 NOBAR69 ROYAL38 ROYAL38 ROYAL38 ROYAL38 ROYAL38 ROYAL38 ROYAL38 ROYAL38
SLOT GACOR HARI INI SLOT GACOR HARI INI
BOSSWIN168 BOSSWIN168
BARON69
COCOL88
MAX69 MAX69 MAX69
COCOL88 COCOL88 LOGIN BARON69 RONIN86 DINASTI168 RONIN86 RONIN86 RONIN86 RONIN86 MABAR69 COCOL88
ronin86
bwtoto
bwtoto
bwtoto
master38
The simplest raspberry & cream tart with chocolate curls

Perfect for: Dessert

Serves: 16

When I say simple, I mean it! This spectacularly easy tart not only looks divine, but tastes sensational. It’s all of the yum and wow, with none of the fuss. Beautiful, fresh raspberries are key. No need to be selfless. Use the crumble base and cream as a foundation for your favourite toppings. Peaches? Yes! Sliced banana? Absolutely! Chocolate? Did you even have to ask?

For more Cooking On 7 / Recipes related news and videos check out Cooking On 7 / Recipes >>

CRUMB BASE

250 g (9 oz) digestive biscuits

120 g (41/4 oz) unsalted butter

1/2 teaspoon ground cinnamon

In a food processor, blitz the biscuits to create a fine crumb.

Melt the butter.

Combine the biscuit crumbs, melted butter and cinnamon and mix until it reaches a wet sand consistency.

Press the mixture into the base of a fluted tart tin, 23 cm (9 inches) in diameter, with a removable base.

Set in the fridge for a minimum of 30 minutes.

Once the base has set, remove it from the tin, place onto a serving plate and return to the fridge.

CREAM TOPPING

300 g (101/2 oz) double cream

50 g (13/4 oz) caster (superfine) sugar

Whisk the cream and sugar until it reaches a spreadable consistency.

ASSEMBLY

375 g (13 oz) fresh raspberries

1 block of good-quality white chocolate

Spread the whipped cream filling in an even layer on top of the biscuit base.

Cover the cream with the fresh raspberries.

Place the block of white chocolate on an overturned bowl in the microwave for 10–15 seconds until it is soft enough to create big curls with a vegetable peeler.

Use a vegetable peeler to create the white chocolate curls.

Arrange the chocolate curls on top of the tart.

COCOL88 GACOR77 RECEH88 NGASO77 TANGO77 PASUKAN88 MEWAHBET MANTUL138 EPICWIN138 WORTEL21 WORTEL21 WORTEL21 WORTEL21 WORTEL21