Chocolate Raspberry Tart

INGREDIENTS (Serves 8) For the pastry: ◆ 300g plain flour plus extra for dusting ◆ ½tsp salt ◆ 1tbsp caster sugar ◆ 150g unsalted butter, cold and cubed ◆ 1 small egg, lightly beaten ◆ 2-3tbsp iced water ◆ 1 large egg yolk beaten with 1tbsp milk For the ganache: ◆ 250ml double cream ◆ 1tbsp butter, cubed ◆ 200g dark chocolate, chopped To decorate: ◆ 250g raspberries

1

Mix flour, salt, sugar and butter in a processor to resemble breadcrumbs. Add egg and a little iced water and make a dough. Wrap in clingfilm. Chill for 30min.

2

Preheat oven to 180°C, 160°C fan, gas 4. Roll out dough to cover base and sides of a 23cm fluted square tart tin. Trim excess and prick with a fork. Line with greaseproof paper. Fill with baking beans and blind-bake for 15-18min.

3

Discard paper and beans and return to the oven to brown (4-6min). Brush with beaten egg yolk then cook for 2-3min more. Remove from the oven and cool in the tin on a wire rack.

4

Warm the cream to boiling point in a saucepan over a moderate heat. Place chocolate and butter in a heatproof bowl. Pour boiling cream over chocolate and butter. Stand for 1min. Stir thoroughly until smooth and shiny. Let cool for 5min.

5

Pour ganache into the pastry case, spreading evenly. Top with rows of raspberries, turn out and serve.