This is absolutely delicious! The raspberry and chocolate combination is totally amazing... This is originally an Eric Lanard recipe.
Serves 6
Ingredients:
175g plain flour, plus extra for dusting
50g cocoa powder
50g icing sugar
225g unsalted butter
3 egg yolks
3 tsp vanilla essence
500g raspberries
200g chocolate
200ml single cream
Method:
1. Sift the flour, cocoa powder and icing sugar. Add 150g butter and rub in until the mixture resembles breadcrumbs. Add the egg yolks and mix, then add 1 teaspoon vanilla essence and combine to form a smooth dough. Cover with clingfilm and refrigerate for at least 30 minutes.
2. Preheat the oven to 190oC. Grease a tart tin. Roll out the pastry on a floured surface and line the tin. Prick a few holes in the pastry, line with baking paper and fill with baking beans. Bake for 15 minutes. Remove paper and bean sand return to the oven for another 5 minutes.
3. For the chocolate ganache, melt the chocolate in a bowl over boiled water. Meanwhile, heat the cream in a saucepan till hot but not boiling. When the chocolate is melted, pour in the cream and stir continuously. Add 2 teaspoons of vanilla essence, then the butter and mix together.
4. To assemble the tart, pack the pastry case with the raspberries. Pour over the chocolate ganache to fill the pastry. Put in the fridge for 30 minutes. Serve dusted with icing sugar.
