Is this the most beautiful chocolate tart we’ve ever seen? It certainly is! And the best part of it is, no baking. Oh wait, perhaps the best part is that whipped (yes, whipped!) chocolate ganache filling …

INGREDIENTS
3 x 220 g packets Woolworths homestyle shortbread
125 g butter, melted
340 g 70% mild Lindt chocolate
1 cup fresh cream
2 T raspberry jam

COOKING INSTRUCTIONS
1 Grease a 26cm fluted tart tin very well and set it aside.
2 Crush the biscuits in batches in a Ziploc bag to make fine crumbs.
3 Place the biscuit crumbs in a large bowl and mix in the butter.
4 Line the tart tin with the crumbs and press down using the back of a tablespoon. Firmly press the crumb into all the grooves. Refrigerate for 1 hour.
5 To make the ganache, chop the chocolate roughly and heat the cream until just below boiling point.
6 Pour the cream over the chocolate and allow to stand for a few minutes. Using a spatula, mix the cream and chocolate until all has melted and the ganache is smooth and velvety. Set aside for 30 minutes. (Speed up the process by placing in the fridge and stirring every 10 minutes.) The ganache will be set but will still be spoonable. Meanwhile, spread the jam on the base of the set tart crust.
7 Once the ganache is set and cooled, beat using an electric beater or stand mixer with the whisk attachment. Whip until the colour changes to a lighter brown and the ganache is slightly airy. Place in a piping bag with a star nozzle and pipe onto the surface of the tart until it is completely covered. Remove the tart from the tin and serve thin slices with a good cup of tea or coffee.

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