Chocolate tart with raspberries

By ssivolc

Line a flan tin, preferably with a loose bottom, with sweet shortcrust pastry, bake blind for15 minutes and then finish off with an egg wash and a further ten minutes in the oven.

Now comes the good bit - Heat double cream gently and stir into it (about twice the amount of the cream) some good quality, high cocoa solids, dark chocolate, smashed up quite small so that it melts quickly.

Pack your cooked pastry flan case with raspberries, and pour the warm chocolate cream overthem, and leave to cool and set.

You can tart up your tart with icing sugar or chopped nuts etc, but actually I prefer to just serve it with any remaining raspberries.

Yum.

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Ingredients

PASTRY
250g plain flour
75g caster sugar (I actually grind up ordinary sugar in a mortar and pestle)
125g unsalted butter, cubed
2 egg yolks, beaten
Filling
200ml double cream
400g dark chocolate, broken into pieces
100g raspberries

Details

servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 180°C

Step 2

Rub the butter into the flour 'until it is like breadcrumbs. stir in the sugar, and slowly add the beaten egg yolks (leave a tiny amount of beaten egg yoks for pastry wash later)to bring the dough together, leave to rest in the fridge for ten minutes.

Step 3

Roll out your dough, and carefully line your flan tin, it is a soft dough so use your finger to patch and press into the corners if necessary.

Step 4

Bake blind for fifteen minutes about 180C, then remove baking beans, and brush over remaining egg yolk wash and return to oven till golden brown.

Step 5

Gently heat cream, and then stir in finely chopped or smashed chocolate bits .

Step 6

Arrange raspberries in concentric circles in the bottom of your flan case and then cover with warm chocolate cream miixture.

Step 7

Leave to set.

Step 8

Eat!

Use a loose bottomed flan tin soo you can can extract the tart successfully
Keep an eye on the flan case, and remove it from oven when it is golden brown from the egg wash. I like to use a few small tart tins instead of making one big one. it is such a treat to be given an individual luscious tartlet.