Dark Chocolate and Raspberry Tart

Dark chocolate and raspberries are such a magical combination, they work so well: delicate sweet raspberries paired with bitter yet brilliant, smooth dark chocolate, definitely a match made in heaven, without a shadow of a doubt. I would recommend using fresh raspberries so that you get a real moistness about the raspberry layer.

Dark Chocolate and Raspberry Tart

225g plain flour

110g butter (room temperature)

80g sugar

1 egg

1 Punnet of Raspberries

300g Dark Chocolate

300ml double cream

Cocoa for dusting
Freeze Dried Raspberries

Method

Start by making the pastry: place the butter and flour in a food processor and whizz until the mixture resembles bread crumbs.

Add the sugar and whizz again until incorporated.

Crack the egg into the food processor to bring the pastry together. If the pastry is too crumbly, add a splash of milk to moisten.

Once a dough is formed, place in the fridge for 10 minutes, then well oil a pastry case.

Roll out the pastry to a 1cm thickness and lay into the pastry dish. Ensure the pastry is pressed into the case firmly and bake with baking beans for 20 minutes until light brown in an oven heated to 190oc. Once baked allow the pastry to cool completely.
On a medium heat, heat the double cream until it starts to bubble, whilst its heating up, break the chocolate into chunks in a medium bowl. Pour the heat cream directly over the chocolate and stir continuously until the chocolate is entirely melted.
Place the raspberries in a bowl and lightly mash, then line the bottom of the pastry case.
Then directly pour the chocolate ganache over the raspberries and place in the fridge to set. Once firm, dust with cocoa and freeze dried raspberries.