Raspberry Tart With Chocolate Cream

Rub together the flour, cocoa, and butter, until they resemble fine crumbs. Stir in 50g of the sugar. Beat the egg yolk with 1/2 tsp of vanilla extract, and add to the flour mixture, to form a soft dough. Add a little cold water if it seems too stiff. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 180°C. Roll the pastry out on a floured surface to 3mm thick. Use it to line a 23cm loose-bottomed tart tin, leaving an overlapping edge of 2cm , trimming the excess with scissors. Prick the base with a fork.

Line the case with baking parchment and weigh down with baking beans. Place on a baking sheet and bake for 20 minutes. Remove the beans and paper and return it to the oven for another 5 minutes. Trim off the excess pastry with a sharp knife while still warm.

For the crème pâtissière, beat together the remaining 100g of sugar, the cornflour, whole eggs, and the remaining 1 tsp of vanilla extract. In a pan, bring the milk and 100g of the chocolate to the boil, whisking all the time. Take it off the heat just as it starts to bubble up. Pour the milk onto the egg mixture, whisking all the time as you do.

Return the chocolate mixture to the cleaned-out pan and bring to the boil over a medium heat, whisking constantly. When it bubbles and begins to thicken, reduce the heat to its lowest setting and cook for 2-3 minutes, again whisking all the time. Turn into a bowl, cover the surface with cling film to prevent a skin forming, and leave to cool.

Melt the remaining chocolate in a bowl set over a pan of simmering water (make sure the bowl does not touch the water), and brush around the inside of the tart case, to seal, and add a new layer of texture. Leave to set. Beat the cold chocolate crème pâtissière with a wooden spoon and transfer into the case, smoothing it down evenly with a spatula or palette knife.

Arrange the raspberries over the chocolate crème pâtissière, remove the tart from the tin, and serve dusted with icing sugar.