Takes: 1 hour 10 minutes, plus chilling
Difficulty level: Medium
- 200g plain flour, plus extra for dusting
- 25g cocoa powder
- 25g icing sugar
- 175g cold butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 250g fresh raspberries
- 500ml double cream
- 75g golden caster sugar
- 300g dark chocolate (70% cocoa solids)
- 2 large eggs
- To make the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor.
- Cube and add the butter and a pink of sea salt, then pulse until it resembles breadcrumbs.
- Add the egg yolk, vanilla extract and 2 tablespoons of cold water and pulse again, until the dough comes together.
- Tip out onto a floured surface and bring it together with your hands. Wrap it in clingfilm and chill for 20 minutes
- Preheat the over to 200 degrees Celsius/gas mark 6, and insert a baking tray to warm up.
- On a flour-dusted surface, roll out the pastry into a 25cm circle to the thickness of a pound coin.
- Using your rolling pin, lift the pastry and drape it over a 23cm loose-bottoms tart tin. Ease it into place, pushing the pastry right into the corners.
- Roll your rolling pin over the top of the tin to cut off any overhang, prick the base all over with a form, and return to the fridge to chill for 20 minutes.
- Take the tin out of the fridge and line it with greaseproof paper, then fill with baking beans or rice.
- Bake it in the over on the baking sheet for 15 minutes, then remove the paper and beans and return it to the oven for 5 minutes, until golden. Set aside to cool.
- meanwhile, make the filling. Pop the cream and caster sugar in a pan, place it over a medium heat and bring it to the boil.
- Break the chocolate into a bowl, pour over the hot cream and stir until all the chocolate has been melted.
- beat the eggs, then stir them into the mixture.
- Scatter the raspberries into the cooled tart case, then pour over the chocolate filling.
- Return to the oven for 20 minutes, or until the filling is almost set but still has a little wobble in the centre.
- Leave on a cooling rack to cool completely, then ease the tart out of its tin, slice and serve.
Adapted from http://www.jamieoliver.com/recipes/chocolate-recipes/ultimate-chocolate-raspberry-tart/
Have you made this chocolate & raspberry tart? Let us know how it goes office_fruit