Chocolate & Raspberry Tart Recipe

I've always thought to myself that if things don't work out for me as a scientist, then my back-up occupation would be a voice actor for an animated film preferably Disney and preferably a princess but if not then any cute critter will do. So how happy was I when my extremely talented writer friend Miss T (who is also an incredible baker) asked me to read the part of Snow White! Hooray! To celebrate this happy occasion I decided to bake a tart. Hair black as ebony and lips red as blood = dark chocolate and raspberry tart, well...sort of. I've never made this sort of tart before and so raided my cook books to find one, enter 500 Chocolate Delights. I love these little books, especially 500 Cupcakes. The tart was easy to make and turned out pretty well with a delicious light and mousse-like texture. Miss T, this post is dedicated to you, thank you for letting us be a part of your artistic journey and for all the times you fed us yummy treats! Mi xo


Chocolate & Raspberry Tart Recipe

• 140 g unsalted butter
• 2 tbsp caster sugar
• 1 egg yolk
• 225 g plain flour, sifted
• 300 ml cream
• 275 g dark chocolate
• 2 eggs, separated
• 2 tbsp rum
• Raspberries

1. Preheat oven to 200 degrees Celsius.
2. Place butter, sugar, egg yolk and flour in a food processor and process until just combined.
3. Gently knead the dough on a lightly floured surface until smooth.
4. Wrap and place in the fridge for 30 minutes.
5. In the meantime, break up the dark chocolate (I used Nestle Club) into small pieces and place in a bowl.
6. Put cream into a saucepan and gently heat until just before boiling point.
7. Pour the warmed cream over the chocolate and stir until melted.
8. Take the pastry out of the fridge, roll out and place into a 23 cm tart tin.
9. Bake blind for 10 minutes, remove beans and paper and bake for a further 5 minutes.
10. Remove pastry from oven and reduce temperature to 180 degrees Celsius.
11. Stir the egg yolks and rum into the chocolate/cream mixture.
12. Beat egg whites until soft peaks form and gently fold into the chocolate mixture.
13. Place mixture into pastry case and bake for 15 minutes or until just set.
14. Allow to cool and then chill in the fridge.
15. Decorate with fresh raspberries prior to serving.
16. Optional: serve with a dollop of double cream. Enjoy!