Choc Raspberry Tart

Preheat oven to 190°C. Grease a 22cm loose-based flan tin.

Place flour and icing sugar in a food processor and process until combined.

Add 125g butter and process to a fine crumb. Add egg, and pulse until dough comes together. Turn out onto the benchtop and knead gently until smooth. Wrap in plastic and chill for 30 mins.

Roll out pastry on a lightly floured benchtop until about 3mm thick. Lift pastry into prepared tin, pressing into the edges. Trim off excess pastry. Freeze for 15 minutes.

Line the pastry with a sheet of baking paper and fill with dried beans or rice. Place on a baking tray and bake for 15 minutes.

Remove paper and beans and reduce heat to 170°C. Bake for a further 5 mins or until pale golden. Remove and allow to cool completely in the tin.

Heat cream in a saucepan until just boiling. Remove from heat and add chocolate. Whisk until smooth. Add butter and whisk until smooth. Tear raspberries in half and scatter over pastry base.

Pour chocolate over raspberries. Set aside until filling is cold. Refrigerate for 2 hours.

To serve, dust with cocoa. Serve with extra raspberries and thick cream.