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1
Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin.
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2
Melt the butter with the syrup or honey in the microwave, then stir in the biscuits.
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3
Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
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4
Break up the two chocolate bars and put in a large bowl.
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5
Melt in the microwave for 2-3 mins on Medium, stirring halfway through.
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6
Stir in the vanilla extract, then sift in the icing sugar.
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7
Whip the cream until it just holds its shape, then fold into the melted chocolate.
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8
Pour into the prepared tin and smooth the top.
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9
Chill for at least 2 hrs or for up to 2 days.
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10
Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife).
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11
You will find it easier to remove the tart if you leave it at room temperature for 30 minutes
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12
Put a few tsps of creme fraiche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar.
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13
Cut into thin slices and serve with extra raspberries on the side.
