CHO­CO­LATE RASP­BERRY TART

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

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

Serves 8–10

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.

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