Inspired by my trip to Cottonrake, I decided to share my own recipe for a family sized dark chocolate and raspberry tart. I’ve made it two or three times now and it always goes down a treat! It’s a lot easier than you would think to make your own pastry – although ideally you need a food processor. If you don’t have a food processor handy, just get some shop bought stuff. If Mary Berry says it’s OK to buy ready-roll pastry, then it must be good!
For the pastry:
- 250g plain flour, plus extra for dusting
- Pinch salt
- 125g cold unsalted butter
- 3 egg yolks
- 125g caster sugar
For the filling:
- 300ml double cream
- 300g dark chocolate (at least 70% cocoa solids)
- 75g caster sugar
- 30g unsalted butter
- Few drops vanilla extract
- 100g raspberries, plus extra to decorate
- To make the pastry, put the butter, salt and flour into a food processor and pulse till it resembles bread crumbs. If you don’t have a food processor, do this in a large bowl and rub the butter in with CLEAN hands.
- Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You will probably need to add a few splashes of cold water if the mixture seems too dry.
- Place in a bowl, cover with clingfilm, and put in the fridge to rest for 30-40 minutes.
- Preheat the oven to 200c. Roll the dough out onto a floured surface until it is large enough to fit a 23cm tart tin. Place into the tin and cut off the excess pastry, prick the base several times with a fork, then lay a piece of greaseproof paper on top and fill with baking beans/rice/lentils.
- Cook in the oven for fifteen minutes, then remove the baking beans and cook for a further 5 minutes until the pastry is cooked and golden. The base of my pastry usually doesn’t turn particularly dark so don’t worry if yours doesn’t either. Leave to cool.
- Meanwhile, bring the cream, sugar and vanilla extract SLOWLY to the boil in a pan. While it is heating up, break the chocolate and butter up into chunks.
- Once it has come to the boil, immediately take the mixture off the heat and add the chocolate and butter. Stir them until melted and combined to create a dark, glossy mixture (see above.)
- The pastry case should be relatively cool now. Take the raspberries, saving 2-3 for decoration, and spread them over the pastry, then, using a spoon, slightly squash them down, as below.
- Make sure you have a good, even distribution of raspberries so that every slice will have a couple, then pour the chocolate mixture on top, leveling the mixture with the back of a spoon.
- Place in the fridge for a minimum of two hours, but it can be made the day before and stored for upto 24 hours before using.
- When you are ready to serve, remove the tart from the case and place a few raspberries on top and dust with icing sugar. Serve with fresh cream and if you like, more fresh berries! Enjoy!