Name: Chocolate tart with crème fraîche & raspberries
Total time: 1 h 50 min
Yield: 6
Cuisine: British
Ingredients: 100g plain flour; 50g ground almond; 85g butter cut into small pieces; 25g caster sugar; 1 egg yolk; 150g/5oz bar dark chocolate in pieces; 2 egg whites; 100g golden caster sugar; ¼142ml carton double cream; 2 tbsp brandy or Tia Maria; 284ml carton double cream; 300g raspberry; 125g/5oz punnet blueberries; icing sugar for dusting

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Chocolate tart with crème fraîche & raspberries

Chocolate tart with crème fraîche & raspberries

Mary Cadogan

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Serves 6

More effort

Total time: 1 hr and 50 mins

Ready in 1 hour 50 minutes

A star rating of 4.8 out of 5.12 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

100g plain flour
50g ground almond
85g butter

cut into small pieces
25g caster sugar
1 egg yolk

For the filling

150g/5oz bar dark chocolate

in pieces
2 egg whites
100g golden caster sugar
¼142ml carton double cream
2 tbsp brandy

or Tia Maria

To serve

284ml carton double cream
300g raspberry
125g/5oz punnet blueberries
icing sugar

for dusting

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Nutrition: per serving

kcal794
fat59g
saturates34g
carbs59g
sugars39g
fibre3g
protein8g
salt0.42g

low

Method

step 1

To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
step 2

Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
step 3

To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
step 4

Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
step 5

To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.

Recipe from Good Food magazine, September 2003

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A star rating of 4.8 out of 5.12 ratings

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