Christmas Chocolate Tart

I always have leftover cream from my boy's birthday cheesecake in end Nov. Since I love rich chocolate desserts, I decided to make a rich and velvety chocolate tart with the leftover cream. I am feeling the Christmas holiday mood just by looking at the tarts. 


Ingredients:
- 2 cups of dark chocolate 
- 1 cup of heavy cream (around 400ml) 
- 1/4 cup of butter (around 100g)
- store-bought pastry casing or home-made biscuit-base
- raspberries
- icing sugar 

Procedures:
1) Bake the pastry casing without filling according to instructions. 
2) In a pot, heat up heavy cream and butter.
3) Turn off the fire. Add chocolate and stir it until all are melted. 
4) Pour the chocolate into the pastr casing. Let it chill to room temperature and then chill in the fridge for at least 3 hours. 
5) Decorate the chocolate tart with raspberries. 
6) Dust it with icing sugar. Serve. 

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