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
MethodFor 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.
- 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.
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