Crush the biscuits into fine crumbs using a food processor or rolling pin. I mixed them with melted butter until they looked like damp sand. Press the mixture firmly into the tart tin, making sure the base is even, then chill it to set.

I gently heated the cream until it was just about to simmer, not boiling. Pouring the hot cream over the chopped chocolate allows it to melt slowly and evenly. After a minute, I stirred until the mixture turned smooth, glossy, and irresistibly rich.

Once the biscuit base was firm, I poured the chocolate filling right on top. A gentle tap of the tin helped remove air bubbles and level the surface. The tart then went back into the fridge to chill until fully set.

I lightly tossed the fresh raspberries with icing sugar to enhance their natural sweetness.This step also brings out their juices, making them extra vibrant. The raspberries should be prepared just before serving for the freshest taste.

After a couple of hours, the chocolate filling became perfectly firm but creamy. I topped the tart with raspberries and a light dusting of cocoa powder. One final chill helped everything come together beautifully.