Serves 6-8.
 
This tart is a few easy procedures put together - pastry, filling, topping. Give yourself plenty of time to make it as things need to cool and set.
If you can’t get the Fresh As powders, just crush some of the whole freeze-dried fruit.
 
Ingredients
2 pre-rolled sheets sweet short pastry each 25cm x 25cm
600ml cream
250g milk chocolate, broken into pieces
1 tablespoon Fresh As Raspberry Powder
22g Fresh As Raspberry Whole
22g Fresh As Strawberry Slices
2 Tbsp Fresh As Strawberry Powder
 
Directions
Preheat the oven to 200°C
Line a 26cm diameter tart dish with the pastry.
Cover with foil and add some baking beans or weights to hold the foil down.
Place in the oven for 15 minutes then remove the foil and weights and bake a further 5-10 minutes or until browned.
Remove from the oven, cool and remove from the dish.
Put 300ml of the cream into a saucepan and bring to the boil over moderate heat.
Remove from the heat and add the chocolate.
Stir until the chocolate has completely dissolved.
Pour into a bowl and cool.
Pour the cooled chocolate mixture into the cooled tart shell and place in the fridge until set. This may take at least an hour.
Put the remaining 300ml cream in a bowl with the 1 tablespoon of raspberry powder and whip until it holds soft peaks.
Spread the cream evenly over the chocolate mixture.
Pile the strawberries and raspberries on top of the cream.
Dust the 2 tablespoons of strawberry powder over everything.
Place back in the fridge of an hour then serve in wedges.