Ingredients

• 300g Anzac biscuits
• 100g salted butter, melted
• 200g white cooking chocolate, broken into squares
• 13g gelatine leaves
• 370g raspberry conserve
• 375g raspberries
• 1/2 cup thickened cream
• 225g cream cheese
• 1 tbsp icing sugar mixture
• 5 meringue kisses

Directions

1. Biscuit base and chocolate layer

2. Blitz Anzac biscuits in a food processor until fine crumbs form
3. Pour melted butter into crumbs and mix until thoroughly combined
4. Set aside 1 cup of mixture, then press remaining crumbs up the sides of a 24cm-wide fluted tart tin
5. Press the reserved mixture evenly across the base of the tin
6. Place tin on a baking tray and refrigerate for 1 hour until firm
7. Gently melt half the chocolate following packet instructions
8. Pour melted chocolate into the chilled pastry case and spread evenly over the base
9. Return to fridge for 5 minutes to set the chocolate layer

10. Raspberry filling

11. Soak gelatine leaves in cold water for 5 minutes to soften
12. Meanwhile, combine raspberry conserve, fresh raspberries and ½ cup water in a medium saucepan
13. Cook over medium heat, stirring often, for about 3 minutes until mixture simmers
14. Remove from heat and mash berries with a potato masher to break them up
15. Lift gelatine from water, squeeze out excess liquid, then stir into hot berry mixture until fully dissolved
16. Transfer mixture to a medium bowl and refrigerate, stirring twice, for 1 hour until slightly thickened
17. Pour thickened raspberry mixture into the prepared tart shell
18. Refrigerate for 2 hours or until completely set

19. White chocolate cream topping

20. Melt remaining chocolate following packet instructions, then set aside to cool slightly
21. Use electric beaters to whip cream in a small bowl until soft peaks form
22. In a separate bowl, beat cream cheese with icing sugar until smooth and well combined
23. Beat the cooled melted chocolate into the cream cheese mixture
24. Gently fold in the whipped cream to keep the mixture light

25. Assembly and garnish

26. Dollop the cream mixture evenly over the set raspberry layer and spread to cover
27. Refrigerate overnight until completely set
28. Carefully lift the tart out of the pan
29. Decorate with remaining raspberries and three whole meringue kisses
30. Crumble the remaining two meringue kisses and sprinkle over the top