Few flavor combinations are as perfect as chocolate and raspberries. The richness of chocolate balances beautifully with the ...

Bake for 25 minutes. It will be golden on top ... Scoop half of the mixture into your prepared tray. Drizzle the raspberry jam mixture on top. The mixture will be too sticky to spread the jam ...

Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of the oven for 35-40 minutes ...

Dot the jam onto the surface. Bake for about 25 minutes until the top is turning golden. Allow to cool in the tin and cut into slices. Preheat the oven to 170°C and line a 9-inch square baking ...

RESERVE 20 raspberries for garnish; refrigerate until ready to use. Mix graham crumbs and butter until well blended; press onto bottom of 9-inch square pan. Refrigerate until ready to use.

The UK raspberry season runs from May until November. They’re cheapest from July to September. Try visiting a pick your own farm for the freshest raspberries. Keep raspberries chilled in the top ...

Bake in the middle of the oven for 35 minutes until the edges of the cake are firm but the centre is still slightly wobbly. Set aside to cool for 30 minutes. Run a sharp knife around the edge of ...