Raspberry and Chocolate Tart Recipe

Serves 6-8 Ingredients For the pastry: 180g cold diced butter (unsalted) 300g plain flour 90g icing sugar ¼ tsp salt (leave out if using salted butter) 1 egg yolk Extra butter for greasing the tin   For the jam: 100g raspberries 30g sugar (…or just buy a good jam)   For the chocolate filling: 300g chocolate at least 70% cocoa (the better you buy the better it will taste) 200g butter 2 egg yolks 2 whole eggs 70g sugar Raspberries for decoration

Method

1. To make the pastry - add flour, butter, sugar and salt to blender and pulse or rub by hand, until it has a sandy texture.
2. Add the 2 yolks and 2 dessert spoons of cold-water mix until the pastry comes together. Make into a disc and chill.
3. For the raspberry jam, put all raspberries and sugar into pan and simmer for around 10 mins then cool.
4. Heat the oven to 160°C. Brush an 8” none stick tart case with butter.
5. Roll out the pastry into a circle shape 2-3mm thick then line the tart case with the pastry, allowing some to overlap the top of the tin.
6. Cut parchment paper into a circle slightly bigger than the tart tin and line with Baking Beans or dried beans, or rice to then bake for about 25 minutes.
7. Remove the beans and the paper and continue baking for a further 15 minutes, until the base is a light golden colour. Keep an eye on this stage as ovens cooking times can vary!
8. For the filling: Melt the chocolate and butter together over a pan over simmering water.
9. Whisk the eggs, yolks and sugar until thick and pale yellow (don’t do this until you are nearly ready to use).
10. Fold the egg mix into the melted chocolate.
11. Spread the jam on the bottom of the tart case. Pour in chocolate mix then bake for 20 minutes.
12. Leave the tart to cool, then top with lots of fresh raspberries.

Enjoy!