Instructions: Take a 250mm spring release tin and line with a double layer of dingfilm.

Melt the chocolate in a medium sized bowl in the simmering oven until just runny and melted.

It is even better to do this just standing the bowl on the back of the aga where it will take a couple of hours.

Coarsely crush the biscuits in a poly bag and add to the warm melted chocolate. When well blended press using the back of a metal spoon into the lined tin to about 50mm deep around the edge.

Make sure that the top edge is neat and transfer to the fridge to set.

Mix the filling ingredients together. Remove the base from the fridge and release the springrelease clip of the tin. Pull the clingfilm to remove the chocolate case from the tin.

Put the chocolate biscuit shell on a large plate and remove the metal base.

Spread the filling over the chocolate base and cover the filling with the raspberries rounded side uppermost.

Heat the redcurrant jelly carefully on the simmering plate adding water if necessary and brush over the raspberries.

Decorate with raspberry leaves if available.

A delicious tart to serve on a summer evening and it can be prepared well in advance.

Serves 8

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