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Make this lovely silky Chocolate and Raspberry Tart with the last of the season’s raspberries before they disappear into memory

  • Recipe
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    Chocolate and Raspberry Tart

    How long will it take?: 2 hours
    Servings: 8 good sized serves or 10 if you’re stingy or dieting


    Silky smooth filling
    150ml whole milk
    500ml double cream
    65g golden caster sugar
    300g good quality dark chocolate (ideally 70 per cent cocoa solids), broken into small squares
    2 medium free-range eggs
    1 tsp vanilla extract (not the imitation stuff!)
    200g fresh raspberries, plus extra to serve

    Crispy chocolate pastry
    175g plain flour, plus extra for dusting
    25g good quality cocoa powder
    50g icing sugar
    100g chilled unsalted butter, cut into small pieces
    1 medium free-range egg yolk
    4 tsp cold water


    For the pastry, sift the flour, cocoa powder, icing sugar and a pinch of salt into a food processor. Add the butter and whizz until the mixture looks like fine breadcrumbs. It works just as well if you do it by hand.

    Beat the egg yolk briefly with the water. Add to the food processor and whizz until the mixture starts to stick together. Turn out onto a lightly floured surface and knead briefly until smooth. Shape into a flat disc, wrap in cling film, then chill in the fridge for 15 minutes.

    Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm (across the top), 4cm deep, loose-bottomed tart tin. Trim the pastry edges, then chill in the fridge for 20 minutes.

    Put a baking sheet onto the middle shelf of the oven and preheat to 200°C/fan180°C. Line the pastry case with a sheet of crumpled baking paper and a thin layer of baking beans or rice, then blind bake on the preheated baking tray for 15 minutes. Remove the paper and beans/rice and blind bake for 5 more minutes. Remove from the oven and leave to cool and crisp. Turn the oven down to 170°C/fan150°C.

    For the filling, put the milk, cream and sugar into a pan and slowly bring to the boil, stirring gently. Take off the heat, add the chocolate squares and stir until smooth. Cool slightly, add the eggs and vanilla extract, then mix together well.

    Scatter the raspberries in the tart case. Pour over the filling, carefully slide the tart back onto the baking sheet in the oven, then bake for 20-30 minutes or until the filling is cooked but still slightly wobbly. It will continue firming up as it cools. Remove and leave to cool somewhere cold (but not in the fridge!) until set. Serve cut into thin slices with more fresh berries and cream.

    Recipe from “The Hill Street Grocer”

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