Raspberry and chocolate tart

raspberry and chocolate tart


Chocolate almond pastry


1.To make chocolate almond pastry, process flour, ground almonds, sugar, cocoa and butter until crumbly. Add egg; process until ingredients just come together. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate pastry 30 minutes.
2.Preheat oven to 200°C/400°F. Grease 11cm x 35cm (4-inch x 14-inch) rectangular loose-based flan tin.
3.Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side; trim edge. Refrigerate 30 minutes.
4.Bake pastry case about 15 minutes or until browned; cool. Reduce oven to 180°C/350°F.
5.Spoon raspberries into pastry case. Heat cream, remove from heat, stir in chocolate. Stir eggs into chocolate mixture, gently pour over raspberries.
6.Bake tart about 25 minutes or until set. Cool; refrigerate tart for at least 3 hours or overnight.

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