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Bitter Chocolate & Raspberry Tart

Chocolate & Raspberry Tart with a bitter sweet twist. - by Amy Sinclair
  • 20 May 2019
Bitter Chocolate & Raspberry Tart
Prep: 25 Minutes - Cook: 20 Minutes - Hard - Serves 6
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Irresistible dark chocolate and raspberries make this classic tart recipe a bitter but sweat treat.

Ingredients

FOR THE PASTRY

250g plain flour

100g butter

100g icing sugar

1 egg

FOR THE GANACHE

250ml whipping cream

1 tbsp liquid glucose

200g dark chocolate (85% cocoa solids), plus extra for decoration

50g butter, cut into small cubes

250g raspberries, plus extra for decoration

icing sugar

Method

  1. Sift the flour into a bowl, add a pinch of salt and make a well. Work the butter in the centre until soft, then gradually work the icing sugar and egg into the butter, then the flour – do not over-knead. Wrap in cling film and chill until ready to use.

  2. For the ganache, bring the cream and glucose to the boil, then whisk in chocolate until melted. Gradually stir in the butter.

  3. Heat oven to 180C/160C fan/gas 4. Roll out the sweet pastry to about 2mm thick and use to line a 24cm flan tin, 2cm deep. Prick the base and bake blind for 10 mins. Remove baking parchment lining and cook for 5 mins or until pastry base is crisp and a very pale biscuit colour. Leave to cool.

  4. Cover the base with the raspberries – you may need to cut them. Spoon over the chocolate ganache and leave the tart to set somewhere cool, though not the fridge. To serve, decorate with chocolate curls and raspberries.

Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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