Chocolate tart with crème fraîche & raspberries

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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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.
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.
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.
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.
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.

794 kcalories, protein 8g, carbohydrate 59g, fat 59 g, saturated fat 34g, fibre 3g, salt 0.42 g

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• Mike

  29 March 2008

  Mike rated and commented on this recipe

  

  An exceptionally easy dessert which I have now made on several occasions and it has been hugely successful every time. However, if you are short of time and / or not that confident with your pastry making ability, then you will always find perfectly acceptable ready made pastry cases in any supermarket.

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• Donna Deans

  10 June 2008

  Donna Deans commented on this recipe

  Is the alchohol essential for this recipe or could I leave it out?? Thanks Donna

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• Tako

  30 July 2008

  Tako rated and commented on this recipe

  

  I don't like chocolate too much but this tart is nice. With fresh season fruits make more yummy!

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• Laura

  09 October 2008

  Laura rated this recipe

  

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• Maria Budgen

  01 September 2009

  Maria Budgen rated and commented on this recipe

  

  Made this yesterday as a bank hol treat. Used 20cm tin plus 2 individual mini fluted tins. To save time and effort, used pack of sweet shortcrust pastry, and thought I'd done a good job of lining the tins with a slight overspill at the top of the large tin to allow for shrinkage, but even so, the sides cracked and I was worried the filling would seep out. However no problem as it's fairly thick and mousse like, and once I'd tidied the crust rim, the slices looked really smart on plates , served with double cream (not sure why recipe title says creme fraiche!) and strawberries. Tia Maria didn't taste much but just made it richer I think. Will definitely make again. Guests loved it.

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Ingredients

FOR THE PASTRY

• 100g plain flour
• 50g ground almonds
• 85g butter , cut into small pieces
• 25g caster sugar
• 1 egg yolk

FOR THE FILLING

• 150g bar dark chocolate , in pieces
• 2 egg whites
• 100g golden caster sugar
• 142ml carton double cream
• 2 tbsp brandy or Tia Maria

TO SERVE

• 284ml carton double cream
• 300g raspberries
• 125g punnet blueberries
• icing sugar , for dusting

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Serves 6

Preparation and cooking times

Ingredients

FOR THE PASTRY

• 100g plain flour
• 50g ground almonds
• 85g butter , cut into small pieces
• 25g caster sugar
• 1 egg yolk

FOR THE FILLING

• 150g bar dark chocolate , in pieces
• 2 egg whites
• 100g golden caster sugar
• 142ml carton double cream
• 2 tbsp brandy or Tia Maria

TO SERVE

• 284ml carton double cream
• 300g raspberries
• 125g punnet blueberries
• icing sugar , for dusting

794 kcalories, protein 8g, carbohydrate 59g, fat 59 g, saturated fat 34g, fibre 3g, salt 0.42 g

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