66.Chocolate Ripple Rasberry Tart Recipe

I found this delicious recipe while browsing , mainly to escape from watching the gory scenes of Apocalypto. huhu.. Great films but FYI, am a coward kinda lady. theehehehe…btw, my TESL lecturer once told me to stop wasting time watching horror movies. Therefore, I have a strong reason tho’. =p

Author: Michele Curtis Photo: Marina Oliphant Tuesday January 8, 2008 American, 45 mins plus, Kid-friendly, Dessert

This can easily be made up to 4 hours beforehand. If you leave it longer, it will still taste delicious, but the biscuits become mushy making it hard to slice.


  • 200g chocolate ripple biscuits
  • 75g butter, melted
  • 250g (1 cup) mascarpone
  • zest of 1 lemon, grated
  • 2 tbsp lemon juice
  • 2 egg yolks
  • 2 tbsp castor sugar
  • 1 tsp vanilla extract
  • 2 egg whites
  • 300g fresh raspberries


Place biscuits in a food processor and whiz to form small crumbs. Add butter and process briefly. Press biscuit mix into base of a 20cm spring-form cake tin and refrigerate to set for at least 20 minutes.

Beat mascarpone with zest, juice, yolks and sugar. Add vanilla. Beat whites until almost stiff and fold through mascarpone. Spoon mixture onto biscuit base, top with raspberries and refrigerate until set.

Serves 6


One thought on “66.Chocolate Ripple Rasberry Tart Recipe

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