Neapolitan Milk & White Chocolate Berry Tart | Aprox. 8 slices

a) While the base is chilling, pop 1 tbsp each of the white chocolate chips and the milk chocolate chips into a small bowl and set aside for now.

b) Place a small saucepan on medium heat and combine the remaining white chocolate and one third of the creme fraiche.

c) Mix until the white chocolate has fully melted, 1-2 mins, then leave to cool, 5 mins.

d) Once cooled, pour the white chocolate mixture on top of the biscuit base and set in your fridge for 30 mins.

a) In the meantime, clean the saucepan.

c) Return the saucepan to medium heat and combine the remaining milk chocolate with half of the remaining creme fraiche.

c) Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.

d) Once cooled, pour the milk chocolate mixture on top of the white chocolate layer and set in your fridge for 30 mins.

a) Meanwhile, clean the saucepan.

b) Return the saucepan to medium heat and combine the red berry compote and sugar (see pantry for amount) with the remaining creme fraiche.

c) Bring to the boil, stirring constantly, for 2-4 mins, then leave to cool, 5 mins.

d) Once cooled, pour the red berry mixture on top of the milk chocolate layer.

a) Pop your tart into the fridge for 5 hours or ideally overnight, until fully set.