CHOCOLATE RASPBERRY TART
Recipe Raphaella Frame-tolmie
90g unsalted butter, softened ¾ cup icing sugar 1¼ cups cake flour ¼ cup cocoa powder 5 large egg yolks 225g good-quality,
70% dark chocolate ¾ cup unsalted butter ⅓ cup caster sugar ¼ cup espresso 4 large eggs 200g dark chocolate 100ml whipping cream fresh raspberries, to serve
Lightly grease a 23cm fluted tart tin with a removable base. To make the pastry, cream 90g butter with the icing sugar in a cake mixer on medium speed until smooth. Sift the flour and cocoa powder in a separate bowl and add the dry ingredients to the butter mixture, beating until combined. Add the egg yolks and mix on low speed until the pastry just comes together. Form a ball and wrap the pastry in clingfilm. Refrigerate for at least one hour.
Preheat the oven to 180°C. Remove the clingfilm and roll the pastry out on a lightly floured surface, in a circular shape of about 30cm in diameter. Line the prepared tart tin, pressing the pastry into the corners and trim the edges. Line the pastry with baking paper or foil and fill with rice or baking beads. Refrigerate for a further 30 minutes.
Blind bake the pastry for 10 minutes, then remove the baking paper or foil and rice or baking beads, and return to the oven for a further five minutes, or until the pastry is cooked through. Place on a wire rack to cool.
To make the filling, place the chocolate in a heat-proof bowl. Combine the butter, caster sugar and coffee in a saucepan, and bring to the boil over a medium heat. Pour the hot mixture over the chocolate and allow it to stand for a few minutes so the chocolate melts, then whisk until smooth.
Place the four eggs in a large bowl and temper them with the hot chocolate mixture. Gradually pour the chocolate into the eggs, whisking until incorporated. Pour the warm filling into the tart shell and bake for 20 to 25 minutes, or until the filling is set and has puffed up slightly. Place on a wire rack to cool completely.
To make the ganache, break the 200g dark chocolate into a heat-proof bowl. Scald the cream in a small saucepan, then pour it over the chocolate. Allow it to stand for a few moments so the chocolate melts, then whisk until smooth. Allow to cool to room temperature and, using a palette knife, roughly spread the ganache over the top of the tart. Scatter fresh raspberries on top.