Chocolate & Raspberry Tart

Chocolate and raspberry might just be my favourite flavour combination.

You get the rich, smooth wave of chocolate that coats your mouth, followed by a bright, sprightly kick from a bite of fresh raspberry.

This tart is a cracking dish, perfect for pudding or just a spot of afternoon tea.

The recipe is from Delicious Magazine (no, it’s not just old ladies that subscribe!)

For the pastry you’ll need:

175g plain flour, plus extra for dusting

25g good quality cocoa powder

50g icing sugar

100g chilled unsalted butter, cut into small pieces

1 medium free-range egg yolk

4 tsp cold water

For the decadent, truly naughty filling you’ll need:

150ml whole milk

500ml double cream

65g golden caster sugar

300g good quality dark chocolate (70%+ cocoa solids), broken into small squares

2 medium free-range eggs

1 tsp vanilla extract

200g fresh raspberries, plus extra to serve

Start with your pastry (which, I’ll admit does seem a bit of a faff but I promise you it’s worth it!). Pop the flour, cocoa powder, icing sugar and a pinch of salt into a food processor.

Add the butter and whizz until it starts to look like fine breadcrumbs. Beat the egg yolk and water together. Add to the crumbly mixture and blitz until it all sticks together.

Turn out onto a surface dusted with flour and knead briefly smooth. Shape into a flat disc, wrap in cling film, then chill in the fridge for 15 minutes.

Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm (across the top), 4cm deep, loose-bottomed tart tin. Trim the pastry edges, then chill in the fridge for another 20 minutes.

Put a baking sheet onto the middle shelf of the oven and preheat to 200C/390F. Line the pastry case with a sheet of crumpled baking paper and a thin layer of baking beans or rice, then blind bake on the preheated baking tray for 15 minutes. Remove the paper and beans/rice and blind bake for 5 more minutes.

Remove from the oven and leave to cool. Turn the oven down to 170C/340F.

Now it’s time to get your filling started. Put the milk, cream and sugar into a pan and slowly bring to the boil, stirring gently. Take off the heat, add the chocolate squares and stir until smooth. Cool slightly, add the eggs and vanilla extract, then mix together well.

Scatter the raspberries in the tart case.

Pour over the filling, enjoy this bit because it looks deeellicious!

Tuck those juicy little babies in…

Make sure they’re all nice and snug under the silky chocolate blanket.

Carefully slide the tart back onto the baking sheet in the oven, then bake for 30-40 minutes or until the filling is cooked but still slightly wobbly. It will continue firming up as it cools.

Leave to cool somewhere cold (but not in the fridge) until set.

Delicious Magazine suggest serving “thin slices”… but I know you.

You’re a Londoner reader, you want a big hunk of a slice, am I right?!

Just look at that!

Throw a few spare berries on with the hunk…

…drizzle a good glug of double cream over the top and tuck in!

It’ll serve 2 – 10 people depending how outrageous you’re feeling and it definitely falls into the 20% bit of your Anti-Diet!

There is absolutely nothing virtuous about this tart, it may be somewhat refined compared to Slutty Brownies… but it’s still utterly filthy!

(Posh ones are always the naughtiest.)

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