Chocolate and raspberry tart

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Melt-in-the-mouth chocolate, juicy raspberries and sweet crumbly pastry team up in this super-indulgent dessert

Ingredients

Don't have time to make your own pastry? Big supermarkets sell sweet pastry cases that will work just as well with this recipe.

For the pastry:

For the filling:

Tip flour into a bowl and stir in icing sugar and salt. Add the butter, in pieces, and rub it into the flour. Add the egg yolk and bind together, adding 1-2 tbsp water, if necessary. Wrap the pastry in a plastic bag and chill it for about 15 mins.
Roll pastry out and use it to line the sandwich tin. Trim around the top to neaten it
and prick the base. Place tin on a baking sheet, line it with baking parchment and baking beans. Bake in the centre of the oven for 12-15 mins at 180°C (350°F, gas mark 4), then remove tin from oven and lift out baking parchment with baking beans. Return tin to the oven for a further 3-5 mins, or until the pastry is cooked through. Remove the tin from the oven and leave it to cool.
Remove pastry case from tin and place it on a serving plate. Spread jam over base.
To make the chocolate filling, bring cream to the boil, remove pan from heat and stir in liquid glucose. Pour cream over chocolate and stir until it's melted. Add butter and vanilla extract and stir until melted. Pour the chocolate into the case. Chill until filling has set.
Decorate tart with raspberries and chocolate curls or fans, and dust with icing sugar.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Luke Johann, posted 2 years ago

once pastry is rolled and you have lined the tin, place in fridge again for 20-30 mins, pastry needs to rest again to avoid shrinking, and to keep its shape, alternatively, you can blindbake the pastry first then trim the edge with a breadknife. also, there is no need to both prick the base and fill with baking beans, either will do- as a tip, you can place cling film over the pastry, fill with baking beans or rice evenly, then carefully fold over excess cling film into the middle of your tart- making sure the cling film does not touch anything metallic, it will not melt-unless touching metal, and it is also easier to lift out to check if pastry is cooked/ when pastry is cooked

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