Chocolate Raspberry Tart Recipe

Truly a delightful pudding, chocolate, raspberries, crème patissiere – one where you can really show off your baking skills...

Truly a delightful pudding, chocolate, pastry, crème patissiere – one where you can really show off your baking skills...
Chocolate Raspberry Tart Recipe
  • 180g plain flour
  • 30g cocoa powder
  • 60g caster sugar
  • 125g cold butter
  • 1 egg
  • ½ tsp salt
  • A couple of teaspoons of cold water
  • 1/2l milk
  • 100g caster sugar
  • 5 egg yolks
  • 60g corn flour
  • 1 vanilla bean split open lengthways or 1 tsp of vanilla paste
  • 2 punnets of raspberries, about 10 per tart
For the cases:
  • Mix together the flour, cocoa powder, sugar and salt until evenly combined.
  • Cut the very cold butter into small pieces, and mix into the dry ingredients with your fingers, in a crumbling motion, until you achieve a crumbly, sandy texture.
  • Beat the water and egg with a fork, and add to the mix. Bring together to bind the pastry, until just combined – over-handling at this stage will make the pastry dry.
  • Wrap in cling film and put in the fridge for at least half an hour.
  • Create pastry discs by rolling the cooled pastry into a sausage shape and cutting into slices.  Press into the greased tart cases.
  • Blind bake the cases (either fill with baking beans or prick the bottom to avoid puffing up), in an oven pre-heated to 180*C, on a pre-heated baking tray. This will take 10-15 minutes. Leave to cool.
For the crème patissiere:
  • Heat up your milk on medium heat, with the vanilla. As soon as it boils, turn off the heat.
  • In a large bowl, beat the egg yolks and sugar with a whisk until you achieve a creamy, pale mixture.
  • Carefully whisk the corn flour into the egg mixture, avoiding lumps. If necessary, sieve.
  • Add half of the hot, vanilla infused milk to the egg mixture. Whisk until homogenous.
  • Pour back into the saucepan with the rest of the milk. Bring to the boil, stirring with a whisk the whole time. As soon as bubbles begin to appear (this will coincide with the cream thickening), take off the heat, and keep stirring for a couple of minutes.
  • Once cool, pipe or spoon the crème patissiere onto the chocolate cases. Garnish with the raspberries, and dust with icing sugar for full effect.
Recipe by Ines Botto
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