Wealden Times | WT180 | February 2017 | Wedding supplement inside

WT Wedding Supplement
Chocolate and Raspberry Tart
Makes 5 individual tarts or 1 large tart.
Cooking time: 1 hour. Prep time: 45 mins
For the pastry:
• 250g plain flour
• 125g cold butter, cubed
• 80g icing sugar
• 1 egg
• 1tbsp cold water
For the filling
• 300ml double cream
• 110ml milk
• 200g dark chocolate
• 2 eggs
• 30g sugar
• handful of raspberries
For decoration
• raspberries
• finely chopped pistachios
1. Heat the oven to 200˚C. Start by making the pastry. Put
the flour and butter in a food processor and blitz until it
resembles breadcrumbs (alternatively you can rub them
together by hand). Pulse in the icing sugar then add the
beaten egg and the water and mix again until combined.
Tip out onto a lightly floured surface and knead a little to
form a dough. Cover and refrigerate for 15 minutes.
2. Divide the dough into five equal balls and roll each one out
individually until the thickness of a £1 coin. Line your tins
and prick with a fork before chilling again for 10 minutes
and then blind baking for 15 minutes (line with a square
of baking paper and fill with baking beans). Remove the
paper and beans and put in the oven for another 10 minutes
and set aside. Reduce the oven temperature to 160˚C.
3. For the filling, put the milk and cream in a pan and
gently heat until almost boiling. Pour over the chocolate
in a bowl and mix together to combine. Whisk the
eggs and the sugar together before adding this to
the chocolate mixture and give it a good mix.
4. Cut up a few of the raspberries and put them in the tart cases,
pour over the chocolate filling and place in the oven for 20-25
minutes until set but still with a slight wobble. Leave to cool.
5. Decorate with the remaining raspberries
and chopped pistachios and serve.
25 wealdentimes.co.uk