Easy Chocolate Tart

200g Digestive Biscuits (you can substitute 50g Grape Nuts for 50g of biscuit for a really crunchy base, but I personally never know what to do with the rest of the packet...)
50g Butter
200g Chocolate (I use all plain, but you may wish to use milk if you like a sweeter tart)
200ml Whipping Cream
About 3 tbsp Brandy or Cointreau (or 1 tsp vanilla extract if you are making this for children and don't want to intoxicate them)
Raspberries and Icing Sugar to serve

Crush biscuits.
Melt butter, add biscuits and mix well.
Line the base of a 21cm loose bottom flan tin with the biscuit mixture. Press down well and refrigerate.
Whip the cream and brandy/vanilla extract until fairly stiff.
Melt the chocolate in a bowl over a pan of hot water. Allow it to cool slightly and beat into the whipped cream.
Pour the cream/chocolate mixture over the biscuit base and smooth out evenly.
Refrigerate for a minimum of 2 hours.
Serve in slices, decorated with raspberries and a dusting of icing sugar.