Step 1

To make the base, crush the biscuits to fine crumbs in a food processor or place them in a large food bag and crush with a rolling pin. Melt the butter over a low heat in a small saucepan and pour over the crushed biscuits, stirring well to mix. The mixture should have the same texture as damp sand.

Step 2

Press the biscuit crumbs into four small fluted tart tins preferably with a removable base (mine are 4 /2 inches diameter), pressing the crumbs in as evenly as possible, making sure you press the crumbs up the sides of the tins. This is definitely the most time consuming part of the recipe, but it's worth taking your time with this so you have a sturdy base. Once you've each tin, pop them in the fridge while you make the chocolate ganache filling.

Step 3

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Place the double cream in a small saucepan and bring to the boil. The SECOND it comes to the boil, remove the pan from the heat and immediately pour over the chocolate. Let it sit for about 2 minutes - don't stir, just allow the chocolate and cream to meld together. When the chocolate looks like it's pretty much mostly melted, take a wooden spoon and stir gently, bearing in mind the more you stir, the less shiny your ganache will turn out.

Step 4

Once you have a smooth, runny ganache, take the tart tins out of the fridge. For filling the tart tins, I find it easier to transfer the ganache to a jug. Place about 3 or 4 fresh raspberries (depending on their size) into each tin and carefully pour the ganache on top. Take care not to overfill the tins. Place the tarts back in the fridge and leave to set for about 2 hours before serving. I like to decorate the top of the tarts with more raspberries for a pretty finishing touch.