Deconstructed raspberry tart

Ingredients

• 200 g digestive biscuits
• 100 g melted butter
• 2 cups fresh raspberries
• 1 cup sugar
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 cup whipped cream
• Fresh mint leaves, to decorate

Step-by-step preparation

1. Crush the digestive biscuits in a food processor until finely ground.
2. Mix the crushed biscuits with the melted butter until evenly combined.
3. Divide the biscuit mixture among serving plates.
4. In a saucepan, combine the raspberries, sugar and water. Bring to a boil over medium heat, stirring constantly.
5. Once it starts to boil, reduce the heat to low and simmer for about 10–15 minutes, until thickened and syrupy.
6. Add the lemon juice to the raspberry mixture and stir well.
7. Let the raspberry mixture cool to room temperature.
8. Spoon the raspberry mixture over the biscuit base on each plate.
9. Add a spoonful of whipped cream to each plate.
10. Decorate with fresh mint leaves.