Silky chocolate and raspberry tart

material

• 150ml of pure milk
• 500ml double cream
• 65 g of golden castor sugar
• 300g of good quality dark chocolate (ideally 70% cocoa solids), broken into small squares
• 2 medium range eggs
• 1 tsp vanilla extract
• 200g of fresh raspberry, extra plus to serve (optional)
• For crispy chocolate cake
• 175g of flour, plus extra for dust
• 25g good quality cocoa powder
• 50 g of icing sugar
• 100g unsalted butter, cut into small pieces
• 1 medium distance egg yolk
• 4 tsp cold water

method

For pastries, sift flour, chocolate powder, icing sugar and a little salt into a food processor. Add butter and champagne until the mixture looks like breadcrumbs. Beat the egg yolks for a while with water.

Add it to the food processor and champ until the mixture starts to stick. Turn to a slightly powdery surface and knead briefly until smooth. Form into flat discs, wrap with cling film, then refrigerate for 15 minutes.

Remove the cake from the fridge and roll it thinly on the surface of the flour. Use it to coat the tart tin 25cm (across above), as deep as 4cm, loose. Cut the edges of the pastry, then refrigerate for 20 minutes.

Place the baking sheet on the center shelf of the oven and heat it to 200 ° C / 180 ° C / gas fan 6. Cover the cake box with a piece of crumpled bread paper and a thin layer of peanut cake or rice, then bake with the baking pan blindly heated for 15 minutes. (See our video on how to make a blind cake, if you are not sure.) Remove the paper and nuts / rice and cake blind for another 5 minutes.

Remove from oven and allow to cool and fresh. Lower the oven to 170 ° C / fan150 ° C / gas 3½.

To fill, add milk, cream and sugar to the pan and slowly bring to a boil, stirring gently. Lift the fire, add the chocolate box and stir until smooth. Cool a little, add eggs and vanilla extract, then mix well.

Spread raspberries in an acid container. Pour over the contents, carefully sliding the tart back on the baking sheet in the oven, then bake for 20-30 minutes or until the contents are cooked but still slightly wobbly. This will continue to tighten when it's cold. Lift and allow to cool in a cool place (but not in the refrigerator) until ready. Serve cut into thin slices.

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