Chocolate Raspberry Tart

9 Ingredients

Filling

1 punnet raspberries (plus extra for serving)
300milliliter pure cream
250grams good quality dark chocolate (70% cocoa), roughly chopped

1 3/4 cup plain flour
3/4 cup pure icing sugar
175grams unsalted butter (save 50g butter chopped for filling)
1 egg
2teaspoons cocoa powder (to dust)
thickened cream (to serve)

Method

Step 1 of 5

Grease a 22cm loose-based flan tin. Place flour and icing sugar in a food processor and process until combined. Add butter and process to a fine crumb. Add egg, and pulse until dough comes together. Turn out onto the bench top and knead gently until smooth. Wrap in plastic and chill for 30 mins.

Step 2 of 5

Preheat oven to 190°C. Roll out pastry on a lightly floured bench top until about 3mm thick. Lift pastry into prepared tin, pressing into the edges. Trim off excess pastry. Freeze for 15 minutes.

Step 3 of 5

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, reduce heat to 170°C, and bake for a further 5 minutes or until pale golden. Remove and allow to cool completely in the tin.

Step 4 of 5

Heat cream in a saucepan until just boiling. Remove from heat and add chocolate. Whisk until smooth. Add butter and once again, whisk until smooth. Tear raspberries in half and scatter over pastry base. Pour chocolate over raspberries and set aside until filling is cold. Refrigerate for 2 hours.

Step 5 of 5

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