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Chocolate Raspberry Tart Recipe

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

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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