Chocolate And Raspberry Tart..

Chocolate And Raspberry Tart.

Impress your friends with this wonderfully moreish dessert…

Serves 8

Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 40-50 minutes

Chocolate pastry

  • 175g (6oz) plain flour
  • 15g (1/2oz) cocoa powder
  • 50g (2oz) caster sugar
  • 100g (4oz) butter, diced
  • 2 egg yolks

Filling

  • 250ml (8fl oz) double cream
  • 125ml (4fl oz) semi skimmed milk
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 medium eggs
  • 65g (21/2oz) caster sugar
  • ½ teaspoon vanilla bean paste or extract
  • 175g (6oz) pack fresh raspberries
  • Extra raspberries and a little sifted cocoa powder to decorate



To make the pastry

  • Sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
  • Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. 
  • Add a little cold water if needed.
  • Knead the pastry lightly and roll out thinly on a lightly floured surface. 
  • Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. 
  • Ease the pastry into the flan tin, pressing into the flutes. 
  • Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.
  • Prick the base with a fork and chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas Mark 5. 
  •  Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. 
  •  Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.

Meanwhile make the filling –

  • Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. 
  • Leave for five minutes until melted. 
  • Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  • Sprinkle the raspberries over the base of the warm pastry case. 
  •  Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set with a slight wobble in the centre. 
  • Leave to cool at room temperature for at 1-1½hours. 
  • The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.

When ready to serve

  • Remove the tin and transfer tart to a serving plate. 
  • Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. 
  •  Cut into slices to serve.

About this post –


This is a guest post.
No payment was received.
Recipe and photo credit by Seasonal Berries..


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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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19 Comments

  1. Tamar SB
    October 15, 2014 / 7:12 pm

    Whoa, that looks amazing!

    • Clairejustine oxox
      October 16, 2014 / 5:59 am

      Thanks for stopping by Tamar 🙂

  2. garaytreasures
    October 15, 2014 / 7:36 pm

    Oh yum!!!! I like to make raspberry rum tart pie, and chocolate is awesome in that too. Rachel xo

    • Clairejustine oxox
      October 16, 2014 / 5:59 am

      Whoo I love rum, sounds yummy 🙂

  3. Nikki Thomas
    October 15, 2014 / 8:40 pm

    That looks so amazing. Great recipe

    • Clairejustine oxox
      October 16, 2014 / 6:00 am

      Thanks for stopping by Nikki 🙂

  4. Mary
    October 16, 2014 / 12:41 am

    Trying this!!! YUM!!!

    • Clairejustine oxox
      October 16, 2014 / 6:00 am

      Thanks for the comment Mary 🙂

  5. Rhonda Albom
    October 16, 2014 / 9:45 am

    Wow, this sounds fantastic. Two of my favorite flavors.

    • Clairejustine oxox
      October 16, 2014 / 9:08 pm

      Thanks for stopping by 🙂

  6. Margarett Murphy
    October 16, 2014 / 4:57 pm

    This looks so good.

    • Clairejustine oxox
      October 16, 2014 / 9:08 pm

      Yummy isn't it 🙂

  7. Winnie
    October 16, 2014 / 9:06 pm

    WOWWWWThis tart looks sooooooooooooooo GOODIt's definitely calling my name :)You have no idea how I wish I could have a huge slice right now

    • Clairejustine oxox
      October 16, 2014 / 9:09 pm

      Thanks for the comment winnie, it is calling me too 🙂 going to make this at the weekend …

  8. Priscila C
    October 17, 2014 / 2:37 am

    Oh my! Chocolate Raspberry is my favorite combination!! Please send me some lol Priscila Unfadingbeautyblog.com

    • Clairejustine oxox
      October 20, 2014 / 7:53 am

      Thanks for stopping by 🙂

  9. Miz Helen
    October 20, 2014 / 7:17 pm

    What a lovely Chocolate and Raspberry Tart. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!Come Back Soon!Miz Helen

  10. Tiffany McKay
    October 21, 2014 / 10:10 pm

    Wow, I don't know if I can make this because I will want to eat the whole thing 😉 lol Next time I throw a party this dish is what I will serve!

  11. Andrea InMamasWardrobe
    October 22, 2014 / 12:14 pm

    Mama Mia! I need to try this out! Ax

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