Chocolate raspberry tart
Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...
- 50 mins cooking
- Serves 12
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Ingredients
Chocolate raspberry tart
- 3/4 cup (240g) raspberry jam
- 200 gram dark eating (semi- sweet) chocolate, chopped finely
- 25 gram unsalted butter, melted
- 2/3 cup (160ml) pouring cream, heated
- 125 gram raspberries
Sweet pastry
- 1 1/4 cup (185g) plain (all-purpose) flour
- 1/2 cup (80g) icing (confectioners') sugar
- 125 gram cold unsalted butter, chopped coarsely
- 1/4 cup (60ml) iced water, approximately
Method
Chocolate raspberry tart
- 1Make sweet pastry: Process flour, icing sugar and butter until crumbly, with motor operating, add enough of the water until ingredients come together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic, refrigerate 30 minutes.
- 2Grease 12.5cm x 35cm loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and sides, trim edges, prick base with fork. Cover, refrigerate 30 minutes.
- 3Preheat oven to 200°C (180°C fan forced).
- 4Place tin on oven tray, cover pastry with baking paper, fill with dried beans or rice. Bake 15 minutes, remove paper and beans carefully. Bake pastry case about 10 minutes. Spread jam over pastry base, return to oven for 2 minutes. Cool.
- 5Combine chocolate, melted butter and hot cream in medium bowl, whisk until smooth. Pour chocolate mixture into pastry case, refrigerate 2 hours. Top tart with raspberries.
Notes
You could also make this tart in four 10cm (4-inch) round loose-based FLAN tins.
