Chocolate And Raspberry Tart

Chocolate And Raspberry Tart. Hello friends, So how are you today? Do you fancy making a Chocolate And Raspberry Tart? yummy!!

Impress your friends with this wonderfully moreish dessert.

Chocolate And Raspberry Tart:

Chocolate And Raspberry Tart. We invite you to indulge in this Chocolate and Raspberry Tart recipe. Which perfectly balances the flavours.

A magnificent feast for your taste buds, this show-stopping pieces combines rich, velvety chocolate with the tart richness of ripe raspberries.

This tart features a buttery, flaky crust and a rich, indulgent filling for a delicious contrast in textures and flavours.

This Chocolate and Raspberry Tart will captivate your senses and leave you wanting more whether you’re serving it at a dinner party or just treating yourself.

How To Make A Chocolate And Raspberry Tart:

Serves 8

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

Ingredients:

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:

Method:

1. 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.
2. Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. 
3. Add a little cold water if needed.
4. Knead the pastry lightly and roll out thinly on a lightly floured surface. 
5. Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. 
6. Ease the pastry into the flan tin, pressing into the flutes. 
7. Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.
8. Prick the base with a fork and chill in the fridge for 30 minutes.
9. Preheat the oven to 190°C/375°F/Gas Mark 5. 
10.  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. 
11.  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:

How To Make:

1. Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. 
2. Leave for five minutes until melted. 
3. Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
4. Sprinkle the raspberries over the base of the warm pastry case. 
5.  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. 
6. Leave to cool at room temperature for at 1-1½hours. 
7. 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.

Chocolate And Raspberry Tart:

So what do you think about this Chocolate And Raspberry Tart? Do you also fancy making one? Also, great for afternoon tea.

About this post – Recipe and photo credit by Seasonal Berries.

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Chocolate And Raspberry Tart. Thank you so much for stopping by. I also hope you liked this post.

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Claire Justine

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.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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