Happy Friday sweeties. I am currently at a conference and am in full overdrive work mode.
Over the weekends I like to relax – that means my diet relaxes to. I am an absolute chocolate lover but as my eating has changed over the years I have started to lean more to dark chocolate than milk chocolate.
This recipe is so decadent, mixing dark chocolate with one of my favorite fruits – raspberries. Don’t let the pastry fool you, this is relatively easy and a pleasure to make. Great for dinner parties!
Dark chocolate and raspberry tart
200 g plain flour
25 g cocoa powder
25 g icing sugar
175 g cold butter
1 large egg yolk
1 tsp vanilla extract
250 g fresh raspberries
500 ml double cream
75 g golden caster sugar
300 g dark chocolate (70% cocoa solids)
2 large eggs
To make the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor.
Cube and add the butter and a pinch of sea salt, then pulse until it resembles breadcrumbs.
Add the egg yolk, vanilla extract and 2 tablespoons of cold water and pulse again, until the dough comes together.
Tip out onto a floured surface and bring it together with your hands. Wrap it in clingfilm and chill for 20 minutes.
Preheat the oven to 200ºC, and insert a baking tray to warm up.
On a flour-dusted surface, roll out the pastry into a 25cm circle to the thickness of a 3 cm.
Using your rolling pin, lift the pastry and drape it over a 23cm loose-bottomed tart tin. Ease it into place, pushing the pastry right into the corners.
Roll your rolling pin over the top of the tin to cut off any overhang, prick the base all over with a fork, and return to the fridge to chill for 20 minutes.
Take the tin out of the fridge and line it with greaseproof paper, then fill with baking beans or rice.
Bake it in the oven on the baking sheet for 15 minutes, then remove the paper and beans and return it to the oven for 5 minutes, until golden. Cool.
Meanwhile, make the filling. Pop the cream and caster sugar in a pan, place it over a medium heat and bring it to the boil.
Break the chocolate into a bowl, pour over the hot cream and stir until all the chocolate has melted.
Beat the eggs, then stir them into the mixture.
Scatter the raspberries into the cooled tart case, then pour over the chocolate filling.
Return to the oven for 20 minutes, or until the filling is almost set but still has a little wobble in the center.
Leave on a cooling rack to cool completely, then ease the tart out of its tin, slice and serve.
Have a gorgeous weekend – I will be recovering from my busiest work week of the year.