Wondering what you can rustle up with leftover Easter chocolate? If the contents of your fridge looks like your last shopping order came from an Oompa Loompa as opposed to Ocado, then here’s a little Double Chocolate Tart recipe you might like to try. The good news is that when it comes to chocolate, anything goes, so use your ‘artistic chocolate license’ and adapt the recipe to suit what you’ve got – be it an Organic Green & Black’s Dark Chocolate Egg or a good old Dairy Milk Chocolate Buttons version instead. The recipe includes raspberries too, which pretty much makes one slice part of your five a day, and if you’re looking for useful baking equipment, check out the Tescoma: Baking promotion at ACHICA.
Double Chocolate Raspberry Tart recipe
Using a good-quality, shop-bought crust is a great time saver for this truly decadent dessert. Use ripe, fresh raspberries and the best quality white and dark chocolate that you can find.
You will need
22cm (9in) loose-bottomed tart tin, baking beans
Ingredients for the pastry
Ready-made chocolate pastry case – cook as advised on packet OR follow the recipe below
Sweet Shortcrust Pastry
A good shortcrust pastry is light, crisp, and suits all types of pies and tarts. Use the following quantities: 120g plain flour, 30g caster sugar, 75g unsalted butter. To make this a chocolate shortcrust, then add 10g cocoa power.
Rub the plain flour and the chilled and diced unsalted butter together with your fingertips until the mixture resembles fine breadcrumbs. Work swiftly, handling the pastry as little as possible to avoid the gluten in
the flour heating up. Try working in a cool room. Stir in the caster sugar.
Add 3–4 tablespoons cold water and bring together to form a soft dough. Handle the pastry gently and be careful not to overwork it; just work it until the texture is smooth. Add extra water if it is too dry. Wrap in cling film and chill for 30 minutes. Roll out, put in a pastry dish and cook for 5-10 minutes.
FOR THE FILING
100g (31⁄2oz) good-quality white chocolate, broken into pieces
75g (21⁄2oz) good-quality dark chocolate, broken into pieces
250ml (9fl oz) double cream
400g (14oz) raspberries
icing sugar, for dusting
Melt the white chocolate in a heatproof bowl, set over a saucepan of barely simmering water. Set the chocolate aside to cool.
Melt the dark chocolate in the same way, then use a pastry brush to paint the inside of the tart case with a layer of the chocolate. This will stop the pastry case going soggy once it is filled with the creamy filling. Set the pastry case aside until the chocolate has set.
Whip the cream stiffly. Fold the cooled white chocolate into the whipped cream. Crush half the raspberries and fold them through the cream mixture. Pile the filling into the pastry case evenly. Decorate with the remaining raspberries, dust with icing sugar, and serve.
The tart will keep in an airtight container in the refrigerator for 2 days. The unfilled, cooked pastry case can be kept in an airtight container for 3 days.
Recipe adapted from The Pie Book by Caroline Bretherton, published by DK.
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Emily Peck, Editor
View all posts by Emily Peck, Editor