Want to bake something yummy for the weekend? Try this Bittersweet Chocolate Tart with Raspberries recipe. It’s a chocoholics dream – all you need is a small slice and a cup of tea…bliss.
Bitterweet Chocolate Tart with Raspberries
Preparation time: 45 minutes plus chilling
Cooking time: 20 minutes
200g (7oz) sweet shortcrust pastry
225g dark chocolate
150ml (1/4 pt) milk
100g (4oz) unsalted butter, softened
50g (2oz) caster sugar
2 egg yolks
1Ž2 tsp vanilla extract
You will need 1x 24cm loose base tart tin
Preheat oven to 190C, 170Cfan, 375F, gas 5.
Roll out the pastry and line the tart tin. Chill for 15 minutes. Prick the base with a fork and line with foil and baking beans. Bake for 15 minutes, remove the foil and baking beans and return to the oven for a further 5-10 minutes until crisp and brown. Set aside.
Place the milk and chocolate in a heavy based saucepan and place over a low heat, stirring occasionally until the chocolate has just melted and the mixture is smooth. Set aside to cool
Whisk the butter and sugar together with an electric whisk until pale. Add the egg yolks and vanilla and beat well. Add the cooled chocolate mixture and stir until thoroughly combined. Pour the chocolate mixture into the pre baked tart case, smooth the top and chill for several hours or overnight.
When ready to serve, bring the tart to room temperature, pile the raspberries on top and dust with icing sugar.
The tart will keep, covered and refrigerated for two days.
Recipe taken from Woman & Home’s Feel Good Food magazine – to subscribe click here
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Emma Morton Turner, Guest Editor
View all posts by Emma Morton Turner, Guest Editor