Jamie Magazine
By Ginny Rolfe
Recipe From
Jamie Magazine
By Ginny Rolfe
200g 70%-cocoa chocolate
125ml full-fat milk
250ml double cream
4 green cardamom pods, smashed
55g golden caster sugar
1 large free-range egg yolk
200g raspberries (a mixture of red and golden, if available)
Icing sugar and crème fraîche, to serve
Sweet shortcrust pastry
125g butter, plus extra for greasing
100g icing sugar
255g plain flour
2 large free-range egg yolks
1 vanilla pod, scored lengthways and seeds scraped, or zest of 1 orange
2 tbsp cold milk
Decadent and delicious, this gorgeously chocolaty tart gets a real lift from the zingy raspberries.
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