Chocolate Raspberry Tart
Ingredients
Makes
- 1/2 quantity sweet shortcrust pastry (see page 123)
- 125 g (4 oz) unsalted butter
- 200 g (6 1/2 oz) good-quality dark chocolate.
- 2 egg yolks
- 2 eggs
- 30 g (1 oz) caster (superfine) sugar
- 11/2 cups raspberries whipped cream to serve.
Preparation
- Divide pastry into four portions and roll each piece out on a lightly floured surface until 3 mm (1/4 in) thick. Press pastry lightly into four individual tart tins and freeze for 30 minutes. Preheat oven to 180°C (350°F).
- Line pastry shells with baking paper and baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes, or until pastry is golden, crisp and thoroughly cooked. Allow to cool on wire racks.
- Increase oven temperature to 190°C (375°F). Place butter and chocolate in a heatproof bowl over a saucepan of hot water over low heat and warm until both have melted. Stir, remove from heat and allow to cool for 5 minutes.
- Place egg yolks, eggs and sugar in a bowl and beat until thick and creamy. Add the chocolate mixture and mix well. Pour into pastry cases.
- Bake tarts for 5 minutes. Remove from oven and arrange raspberries on top of the tarts.
- Leave to cool and serve with whipped cream. Serves 4.