Cooking oil spray, for greasing
150g plain chocolate biscuits
¼ cup roasted macadamias
50g butter, melted
125g punnet raspberries
Dutch cocoa powder, for dusting
Chocolate curls, for decorating
200g milk chocolate melts
200g dark chocolate melts
300ml thickened cream
Note: Allow 30 minutes freezing and overnight chilling
Grease a pie tin with cooking oil spray, then line with baking paper. Put biscuits in a food processor and process until mixture resembles fine crumbs. Add macadamias and butter and process until combined. Press crumb mixture into base and sides of prepared tin and freeze for 30 minutes.
Meanwhile, to make chocolate ganache, put all ingredients in a large heatproof bowl over a saucepan of simmering water. Stir until almost smooth, then remove from heat and stir until smooth. Set aside to cool to room temperature.
Arrange raspberries, flat-side down, around edge of tart base, reserving remaining raspberries.
Spoon ganache into tart shell and smooth surface. Refrigerate for 6 hours or preferably overnight until firm.
Transfer tart to a serving plate and dust with cocoa. Garnish with reserved raspberries and chocolate curls to serve.