FOR THE PASTRY
250g plain flour
100g icing sugar
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
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.
For the ganache, bring the cream and glucose to the boil, then whisk in chocolate until melted. Gradually stir in the butter.
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.
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.