Raspberry and Chocolate Tart Recipe - Great British Chefs

Ingredients

• 80g of icing sugar
• 160g of plain flour
• 20g of cocoa powder
• 100g of unsalted butter, cold, cut into cubes
• 1 egg yolk
• 1 tbsp of milk, cold
• 1 pinch of salt
• 200g of white chocolate callets
• 2 eggs, separated
• 250ml of raspberry purée
• 125ml of double cream
• 3 gelatine leaves, soaked in cold water for at least 10 minutes
• 1 egg white
• 1 pinch of salt, small
• 2 tbsp of caster sugar, heaped
• 1/2 tsp cornflour
• 1/4 tsp white wine vinegar
• 100g of dark chocolate callets
• 150ml of double cream
• 25g of unsalted butter
• 1 handful of freeze-dried raspberries