Chocolate & Raspberry Tart (serves 8) © Kevin Ashton 2004
Being a self confessed chocoholic I have shown great restraint in only writing 2-3 chocolate based recipes since beginning this column.
The combination of chocolate and raspberries is a classic one and yet I can't think of any recent dessert that I have tasted that underlines so well why these two ingredients are a perfect match.
The dark richness of the chocolate is off set by the tartness of the raspberries. When deciding what to serve with it, my sister, whose opinion on food I respect, suggested creme fraiche, when I was leaning towards sauce anglaise. After tasting it I realized that she was right though!...
Pastry
120 grams softened butter
1 medium egg
90 grams caster sugar
200 grams plain flour
50 grams cocoa powder
Filling
2 teaspoons of seedless raspberry jam
450 grams fresh (or frozen) raspberries
150 grams good quality plain chocolate
60 grams softened butter
100 grams caster sugar
3 large eggs
1. Rub the flour, cocoa power, caster sugar and butter together until it is a fine crumb consistency.
2. Break the egg into a separate bowl, beat briefly then add, gently working the pastry together. Cover the pastry with cling film and let the pastry rest for about 15 minutes before rolling out. In the mean time lightly butter a 10 inch quiche dish (use a ceramic one if possible).
3. Roll the pastry out gently and line the quiche dish, trimming off any excess.
4. Chill the pastry shell down in the fridge for 30 minutes, then gently brush the seedless jam onto the base.
5. Gently lay the fresh raspberries on top of the jam then refrigerate again.
6. Preheat the oven to 180 C gas mark 4.
7. Separate the eggs placing the yolks in one bowl and the whites in another.
8. Add the castor sugar to the yolks and beat until they are pale and fluffy.
9. Melt the chocolate over a medium heat in a double boiler, adding the butter when the chocolate is fully melted, then remove from the heat.
10. Whisk up the egg whites until they are stiff.
11. First fold in the egg yolk mix into the chocolate, then carefully fold in the stiff egg
whites.
12. Pour the mix over the raspberries evenly and spread if needed.
13. Bake on the middle shelf for 40 minutes, moving the tart to the lower shelf if needed.
14. Let the tart cool for 1 hour before slicing to allow the raspberry juices to be absorbed. Dust with icing sugar and serve it with creme fraiche.
Chefs Tip
Since first writing this recipe I found it works with both fresh & frozen raspberries which makes it truly a year round recipe. If you do use frozen instead of fresh raspberries allow them to thaw in a colander first before using.
