Recipe: Chocolate and raspberry tart

I can’t help but be drawn to the chocolate desserts on Christmas Day, I don’t know what it is, but pavlova just doesn’t quite do it for me. When Dad asked if I could make a dessert to supplement my Nana’s pavlova, I knew that a chocolate and berry tart would be just the thing.

I know that to do things properly I should have made my own pastry. But firstly, I didn’t have time and secondly, I genuinely think that the frozen Edmonds pastry is actually delicious, so I decided to roll with that. Now, in terms of the berries that go on top of the tart, almost anything works! Raspberries work really well, but admittedly they can be expensive, so it is completely fine to substitute it with other fruit (you could probably go even as far as using frozen blueberries – although the presentation might not be quite so beautiful).

Collect

  • Sweet short crust pastry
  • 300 ml cream
  • 1/2 t vanilla essence
  • 50 g butter
  • 50 g milk
  • a dash of salt
  • 2 t caster sugar
  • 200 g dark chocolate

Create

  1. 180°C fan bake. Line a greased tin with pastry and blind bake for approximately ten minutes. Remove the filling and bake for another ten minutes, or until the crust is golden brown.
  2. Meanwhile, make the chocolate ganache by mixing the cream, salt and sugar in a pan and bringing it to the boil.
  3. Remove from the heat and add the chocolate and butter.
  4. Put it back on the heat and stir constantly. After a few minutes add the milk.
  5. Remove from the heat and cool slightly before putting it into the pastry lining.
  6. Refrigerate for 30 minutes or until set.
  7. Decorate with berries and then serve!

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