Silky chocolate and raspberry tart recipe

Name: Silky chocolate and raspberry tart recipe
Total time: 80 min
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); 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

www.deliciousmagazine.co.uk

You really can't beat this chocolate and raspberry tart. We've filled it with a rich silky chocolate filling and an abundance of fresh raspberries.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Food processor
Fine-mesh sieve
Mixing bowl
Plastic wrap
Refrigerator
Rolling pin
Loose-bottomed tart tin
Baking sheet
Oven
Parchment paper
Baking beans
Saucepan
Whisk
Spatula
Chef's knife
Cutting board
Wooden spoon
Kitchen scale
Measuring cup
Measuring spoon
Kitchen timer
Cooling rack
Serving platter

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)
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