Chocolate and Raspberry Tart

img_8425 I made this delicious tart a few weeks ago, and I regret not putting the recipe up straight away. Raspberries were at their zenith and we'd returned from the local Pick Your Own with baskets of them. This decadent chocolate tart was the winning result. You may still find some Autumn raspberries, but if not, you can always use frozen ones or leave the raspberries out all together to make a simple chocolate tart.


For the chocolate pastry:

200g plain flour, 30g caster sugar, 30g cocoa powder, 175g cold butter (cubed), pinch of salt, 1 large egg yolk

For the filling:

300ml double cream, sprinkle of salt, 1 tbsp caster sugar, 50g unsalted butter, 200g dark chocolate broken into pieces (minimum 70% cocoa solids), 50ml milk, A large handful of raspberries - frozen

clotted cream to serve


To make the pastry, put the flour, sugar and cocoa powder into a food processor and pulse for a few seconds to break up any lumps. Add the butter and salt and process until it resembles bread crumbs. Add the egg yolk and two tbsp of very cold water. Process the mixture again until it comes together. Tip the dough onto a floured surface and shape into a ball using your hands. Cover the dough with cling film and place in the fridge for 30 minutes.

Preheat the oven to 180C/350F/gas mark 4. Roll out the pastry and use to line a 23cm loose bottom tart tin. Cover the shell with baking paper and fill with baking beans. Blind bake the shell of 15 minutes, then remove the beans and paper and bake for a further 10-15 minutes.

Put the cream, sugar and salt in a heavy bottomed pan and bring to the boil. Remove from the heat, add the chocolate and butter and stir until they've melted into the creamy mixture. Add the milk, and keep stirring until the mixture becomes nice and shiny.

sprinkle the frozen raspberries evenly over the base of the tart shell and then pour over the chocolate mixture. Leave the tart at room temperature for no less than two hours for the filling to set. Serve with a dollop of clotted cream.


(This recipe is a combination of a fantastic Jamie Oliver recipe and one from a chef at my work)