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Chocolate Raspberry Tart – A Recipe For Love


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Ingredients

Scale

  • 375g ready rolled desert pastry
  • 250g raspberries
  • 1tbsp caster sugar
  • 200g good quality dark chocolate
  • 250ml double cream
  • 50g butter
  • 30g liquid glucose


Instructions

  1. Pre heat your oven to 170C and find a fluted 20cm tart tin.
  2. Unroll your pastry and use to line your tin and trim any ragged edges.  Place a circle of baking paper over your pastry and fill with baking beans.  Any old dried beans will do if you don’t have baking beans.  Place tart in the oven for 20 minutes then remove the paper and beans and allow to bake for another 10 minutes.  Remove the tart from the oven and allow to cool completely. 
  3. Pick out a few of the best looking raspberries and set aside, you’ll use these for decoration.  Mash the remaining raspberries with the sugar and spread over the base of your cooled tart.  Set aside.
  4. In a small saucepan bring the double cream to the boil.  Remove the pan from the heat and add your chocolate.  Stir to melt slightly then add the butter, piece at a time stirring constantly till melted and smooth.  Squirt in the liquid glucose and mix till combined.  Pour your ganache over the raspberries making sure you don’t over fill the tart.  Any left over chocolate can be chilled and used to make chocolate truffles!
  • Prep Time: 30 minute plus chilling
  • Cook Time: -
  • Category: Tarts and Pies
  • Method: Baking
  • Cuisine: British