Ingredients

• 300ml thickened cream
• 300g good quality dark cooking chocolate
• 2 tbs caster sugar
• 2 eggs, lightly beaten
• 2 tbs Kahlua
• 1 300g packet frozen raspberries
• Shortcrust pasty

Directions

1. Place pastry in tart tine and blind bake for 15 minutes at 200 degrees. Remove weights and bake for 12 minutes at 180 degrees.
2. Place cream and chocolate in a saucepan over low heat until smotth. Stir in sugar, egg and Kahlua.
3. Scatter one cup of raspberries over pastry base and cover with chocolate mixture. Bake in oven for 18 minutes until set. Allow to cool.