Chocolate Tart

Chocolate Tart Materials
5 pack of cream-filled chocolate biscuits
110 g. butter - melted

Materials for Fill
300 gr. dark chocolate
200 gr. cream
120 gr. White chocolate

Supplies for Over
20 raspberries
Mixed candies


Bring marshmallows into sand spend the rondo, continue reviewing the butter, add the rondo. Get it against the bottom of the springform cake tin pour the crumbs over the bottom and lift off a stretch in the closet.

Melt white chocolate in a double boiler method. Pour melted chocolate on the tart base, remove it from the cabinet stretching over broadcast all over again and remove the freezer.

heat the cream until boiling point take the sauce pan, add dark chocolate and stir until completely melted chocolate.

Cover, remove from the freezer melted chocolate poured on the scale you are completely white chocolate and decorate with candy Serve the fruit over and after 15-20 minutes you want to remove them off the closet again.