200g dark cooking chocolate, chopped
1/2 cup cream
1 large pre made tart shell
1 Punnet Raspberries
Melt dark chocolate using a heatproof bowl over a saucepan of simmering water. Crush Pistachios until fine powder.
Drizzle chocolate along crust, sprinkle with pistachio allow to set in fridge.
Meanwhile whip cream using a hand whisk. gradually add remaining melted chocolate. Pour chocolate mixture into tart shell. Top with fresh raspberries.
Allow to set in fridge for 30-45 minutes. Serve.