Chocolate & raspberry tart

  • 200 g 70%-cocoa chocolate

  • 125 ml full-fat milk

  • 250 ml double cream

  • 4 green cardamom pods, smashed

  • 55 g golden caster sugar

  • 1 large free-range egg yolk

  • 200 g rasberries, (a mixture of red and golden, if available)

  • icing sugar, to serve

  • crème fraîche, to erve

  • Sweet shortcrust pastry

  • 125 g butter, plus extra for greasing

  • 100 g icing sugar

  • 225 g plain flour

  • 2 large free-range egg yolks

  • 1 vanilla pod, scored lengthways and seeds scraped

  • zest of 1 orange

  • 2 tbsp cold milk

Recipe by Ginny Rolfe



For the pastry, use a food processor (or mixing bowl and wooden spoon, if you're feeling energetic) to cream the butter and sugar together. Pulse in flour, eggs, vanilla seeds or orange zest and a pinch of salt, and add little splashes of milk until it forms a ball. Wrap in clingfilm and chill for an hour.



Roll out pastry on a floured surface to line a greased, loose-bottomed 27cm-diameter, 2.5cm-deep tart tin. Push pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans. Chill tart case for 1–2 hours.



Meanwhile, preheat oven to 180C/gas 4. Bake the tart case (clingfilm and rice in place) for 10 minutes, then remove clingfilm and rice and cook for another 5 minutes. Remove and turn oven down to 170C/gas 3.



Melt chocolate in a bowl over a pan of simmering water. Heat the milk and cream in a pan with cardamom, then remove from heat and infuse for 10 minutes. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add milk by straining it through a sieve, discarding cardamom pods. Pour chocolate mixture into the tart case and scatter over the raspberries. Bake for about 25 minutes – the tart should still be wobbly in the middle. Remove from oven, let cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries.

Nutritional Information

Chocolate & raspberry tart

Rich & delicious with zesty shortcrust pastry

0 foodies cooked this
Decadent and delicious, this gorgeously chocolaty tart gets a real lift from the zingy raspberries.
1h 20m (plus 2-3 hours chilling time)
Not too tricky
Method

Recipe by Ginny Rolfe

For the pastry, use a food processor (or mixing bowl and wooden spoon, if you're feeling energetic) to cream the butter and sugar together. Pulse in flour, eggs, vanilla seeds or orange zest and a pinch of salt, and add little splashes of milk until it forms a ball. Wrap in clingfilm and chill for an hour.

Roll out pastry on a floured surface to line a greased, loose-bottomed 27cm-diameter, 2.5cm-deep tart tin. Push pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans. Chill tart case for 1–2 hours.

Meanwhile, preheat oven to 180C/gas 4. Bake the tart case (clingfilm and rice in place) for 10 minutes, then remove clingfilm and rice and cook for another 5 minutes. Remove and turn oven down to 170C/gas 3.

Melt chocolate in a bowl over a pan of simmering water. Heat the milk and cream in a pan with cardamom, then remove from heat and infuse for 10 minutes. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add milk by straining it through a sieve, discarding cardamom pods. Pour chocolate mixture into the tart case and scatter over the raspberries. Bake for about 25 minutes – the tart should still be wobbly in the middle. Remove from oven, let cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 495 25%
  • Carbs 48.5g 21%
  • Sugar 30.3g 34%
  • Fat 30.7g 44%
  • Saturates 18.3g 92%
  • Protein 6.3g 14%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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