Chocolate and raspberries is one of those classic combinations that just works. I love serving this with extra raspberries, to enjoy the contrast between the plump, raw raspberries and the warm, oozy raspberries inside.
125 unsalted butter, melted and cooled
80g caster sugar
150g plain flour
2 tbsp cocoa powder
5 tbsp ground almonds
120g good-quality plain chocolate, chopped
100ml double cream
3 tbsp caster sugar
2 eggs, lightly beaten
Grease a 20cm tart tin. To make the pastry, stir together the butter and sugar in a large mixing bowl. Add the flour, cocoa and a pinch of salt. Stir to make a soft pastry. This pastry can be fiddly, so roll it out between two sheets of parchment paper then use it to line the tart tin. Don't worry about being neat; simply patch up any holes as you go along. Chill for 30 minutes in the fridge.
Preheat the oven to 180C/ 350F/Gas4. Cover the pastry case with a scrunched-up piece of baking paper then add baking beans. Sit the tart on a baking sheet and bake for 15 minutes. Remove from the oven, tip out the baking beans and paper and return to the oven for a further 5 minutes. Remove from the oven and sprinkle 2 tablespoons of ground almonds over the base.
Place the chocolate and half the cream in a bowl over a pan of simmering water and heat until the chocolate has melted. Stir in the remaining cream and ground almonds, then the sugar and eggs. Pour the filling evenly into the pastry shell, then gently drop in half the raspberries. Bake for 20 minutes, or until just set.
Cool on a wire rack before removing from the tin. Serve with the remaining raspberries.Reuse content