Silky Chocolate and Raspberry Tart

Name: Silky Chocolate and Raspberry Tart
Ingredients: 150ml whole milk; 500ml double cream; 65g golden caster sugar; 300g good quality dark chocolate (ideally 70 per cent cocoa solids), broken into small squares; 2 medium free-range eggs; 1 tsp vanilla extract; 200g fresh raspberries, plus extra to serve (optional); For the crisp chocolate pastry; 175g plain flour, plus extra for dusting; 25g good quality cocoa powder; 50g icing sugar; 100g chilled unsalted butter, cut into small pieces; 1 medium free-range egg yolk; 4 tsp cold water

hillstreetgrocer.com

This tart is very rich, so it goes a long way. Serve with some more fresh raspberries on the side and a little extra cream if you can’t resist.

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Ingredients

150ml whole milk
500ml double cream
65g golden caster sugar
300g good quality dark chocolate (ideally 70 per cent cocoa solids), broken into small squares
2 medium free-range eggs
1 tsp vanilla extract
200g fresh raspberries, plus extra to serve (optional)
For the crisp chocolate pastry
175g plain flour, plus extra for dusting
25g good quality cocoa powder
50g icing sugar
100g chilled unsalted butter, cut into small pieces
1 medium free-range egg yolk
4 tsp cold water