Dark chocolate raspberry tart


Serves 8

Sweet pastry

125g butter

125g caster sugar

2 eggs

dash vanilla

250g plain flour

Chocolate filling

300g dark chocolate 54%

110ml milk

150ml cream

2 medium eggs




Edible flowers


For the sweet pastry, cream the butter and sugar together until smooth.

Add the eggs one at a time and vanilla, stir to combine.

Finally add the flour and mix until a dough is formed. Wrap in cling and chill for 1 hour.

Grease and dust a 8” round loose bottom tart ring with butter and flour.

Roll the rested pastry and line the tart ring. Trim the excess pastry and place in the fridge to rest for 10 minutes.

Once rested, line with parchment paper and fill with baking beans and place in a preheated oven set at 165C and bake for 12 minutes, remove the baking beans and return for a few more minutes to cook the base.

Remove and allow to cool.

For the filling, melt the chocolate set aside. Gently heat the milk and cream and pour over the whisked eggs.

Add the chocolate to this and stir until smooth.

Pour this chocolate mixture into the pre-baked tart shell and place in a preheated oven set at 150C and bake for 20 minutes or until the chocolate filling firms up.

Carefully remove and chill for a minimum of 2 hours.

To serve, garnish with fresh raspberries, pistachios and edible flowers.

Best served at room temperature with a side of whipped cream.


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