Mother’s Day Ready: Chocolate Raspberry Tart

 

 

C H O C O L A T E   R A S P B E R R Y   T A R T

 

 

Surprise Mum – your queen of hearts –  this Mother’s Day with a beautifully decadent, chocolate raspberry tart!

 

P R E P  T I M E : 1 3 5   C O O K   T I M E : 2 5   I N G R E D I E N T S : 1 0   S E R V E S : 1 2

 

I N G R E D I E N T S M E T H O D

1/3 cup plain flour

 

1 egg

 

250 g good quality dark chocolate (70% cocoa),

roughly chopped

 

125 grams punnet of raspberries

 

TO  S E R V E  O N L Y

 

3/4 cup icing sugar

 

125g butter, chopped and softened +

extra 50g chopped

 

1 tbs cocoa powder

 

300ml pure cream

Step 1:  Grease a 22cm loose-based flan tin. Place flour and icing sugar in a food processor and

process until combined. Add butter and process to a fine crumb. Add egg, and pulse until dough

comes together. Turn out onto the bench top and knead gently until smooth. Wrap in plastic and

chill for 30 mins.

 

Step 2: Preheat oven to 190°c. Roll out pastry on a lightly floured bench top until about 3mm

thick. Lift pastry into prepared tin, pressing into the edges. Trim off excess pastry. Freeze for 15

minutes.

 

Step 3: Line the pastry with a sheet of baking paper and fill with dried beans or rice. Place on

a baking tray and bake for 15 minutes. Remove paper and beans, reduce heat to 170°c, and bake

for a further 5 mins or until pale golden. Remove and allow to cool completely in the tin.

 

Step 4: Heat cream in a saucepan until just boiling. Remove from heat and add chocolate.

Whisk until smooth. Add butter and whisk until smooth. Tear raspberries in half and scatter

over pastry base. Pour chocolate over raspberries. Set aside until filling is cold. Refrigerate for

2 hours.

 

Step 5: To serve, dust with cocoa. Serve with extra raspberries and thick cream.

 

 

 

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