A delicate pastry sweetened slightly with icing sugar to house dark chocolate filling and fresh raspberries. It is a low sugar recipe that punches a big taste, wonderfully eaten on its own or served with whipped cream.
This tasty recipe is from Jamie's Magazine. It was written briefly and gave no tips. So it took me a few goes to make good looking tarts.The quantity given can be made into a large pie that serves 10 people. For the past few summers, I decided to make it into 8 little tartlets.
The pastry is very soft and quite wet and needs to be well chilled before you can handle it. Once firm, work quickly to pat and roll it out to line a 23cm loose-bottomed tart tin. When I made them into tartlets, I worked with just half of the dough while keeping the other half in the fridge until I am ready to use it. Making this on a hot day will be even more challenging. But you will be rewarded with a delicate melt-in-your-mouth tart.
For the chocolate filling, the recipe calls for 300g of 70% -cocoa chocolate. This give intensely deep chocolate flavour, which may be slightly too dark for some people. I mix in 30% -cocoa chocolate to soften the intensity.
200g plain flour, plus extra for dusting
25g cocoa powder
25g icing sugar
175g butter, chilled and diced
1 egg yolk
1 tsp vanilla extract
250g fresh raspberries
500ml double cream
75g golden caster sugar
300g of 70% cocao chocolate broken into small pieces.
2 large eggs, beaten
To make the pastry, sift the flour, cocoa powder and icing sugar into a bowl of a food processor. Add the butter and a pint of salt and pulse until it resembles breadcrumbs.
Add the egg yolk, vanilla extract and 2 tbsp of cold water and pulse again, until the dough comes together. Tip out on to a floured surface and bring it together with your hands. Then wrap it in cling film and chill for 20 minutes.
Preheat the oven to 200c/gas 6, and insert a baking sheet to warm up. On a floured surface, roll out the pastry into a 25cm circle to the thickness of a £1 coin. Using your rolling pin, lift the pastry and drape it over a 23 cm loose-bottomed tart tin, ease it into place, pushing the pastry right into the corners.
Roll your rolling pin over the top of the tin to cut off any overhang, prick the base all over with fork, and return to the fridge to chill for 20 minutes.
Take the tin out of the fridge and line it with baking parchment, then fill with baking beans and return it to the oven for 5 minutes, until golden. Set aside to cool.
Meanwhile, make the filling. Pop the cream and caster sugar in a pan, place it over a medium heat and bring it to the boil. Put the chocolate pieces in a bowl, pour over the hot cream and stir until all the chocolate has melted. Finally, whisk in the beaten eggs.
Scatter the raspberries into the cooled tart case, then pour over the chocolate filling. Return to the oven for 20 minutes, until the filling is almost set but still has a little wobble in the centre. Leave on a cooling rack to coool completely, then ease the tart out of its tin.