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double cream<br \/>\n1 teaspoon vanilla extract<br \/>\n4 gelatine leaves<br \/>\n28 Kambly Butterfly biscuits to decorate (7 per tart)<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":""}],"recipe-duration":"35","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Line the cake ring with greaseproof paper and place on a baking tray\r\ncovered with greaseproof paper. "},{"preparation-step":"For the raspberry base, soak 6 gelatine leaves in cold water."},{"preparation-step":"Mash the raspberries into a fine pur\u00e9e and heat in a saucepan, then add the soaked gelatine and stir well."},{"preparation-step":"Spread the raspberry pur\u00e9e over the bottom of the cake ring and chill for 30 minutes."},{"preparation-step":"Soak the remaining gelatine in cold water."},{"preparation-step":"Melt the chocolate together with 100 ml of double cream over a bain-marie, dissolve the gelatine into it and leave the mixture to cool at room temperature."},{"preparation-step":"Beat 150ml of double cream until stiff and fold into the chocolate mixture."},{"preparation-step":"Spread the chocolate mousse over the raspberry base and chill the tarts for 4-5 hours or ideally overnight. "},{"preparation-step":"To serve: carefully remove the tarts from the cake rings and place on a dessert plate. 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