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Chocolate and raspberry tart


I was banned by my family from ever making this delicious chocolate and berry tart again.

“It’s irresistible,” they complained.

“It’s the BEST TART EVER!”

“We can’t stop eating it, this is terrible Nava.”

They demolished it (with just a little help from moi) and as soon as the last slice was gone they complained: how could I do that to them?

What you need to understand is that my contribution to most Friday night dinners is cake, and Friday nights with my family is makeup night.

We make up for all the treats and carbs we didn’t eat during the week but we quadruple the quantity…

We all swear we are NEVER going to over indulge again, but by the next Friday night it’s all forgotten and the same mantra begins.

“Nava, you have to stop making these cakes and we need to not over indulge. It’s a bit like ground hog day with a weight-loss challenge.

So if you want to be told off by your family for making a sweet flaky, chocolate pastry that melts in your mouth or be accused of supplying a soft, delicate berry filling with a sweet-tarty flavour impossible to resist, and last but not least, blamed for peddling a completely addictive smooth, rich creamy chocolate topping … well don’t say I didn’t warn you.

Yep, they will hate you for it and blame you for not having any restraint until next time you see them and they ask you, when are you going to make that delicious chocolate and berry tart again! Family!


Chocolate and Raspberry tart

I was banned by my family from ever making this delicious chocolate and berry tart again.

“It’s irresistible,” they complained.

“It’s the BEST TART EVER!”

“We can’t stop eating it, this is terrible Nava.”

They demolished it (with just a little help from moi) and as soon as the last slice was gone they complained: how could I do that to them?

What you need to understand is that my contribution to most Friday night dinners is cake, and Friday nights with my family is makeup night.

We make up for all the treats and carbs we didn’t eat during the week but we quadruple the quantity…

We all swear we are NEVER going to over indulge again, but by the next Friday night it’s all forgotten and the same mantra begins.

“Nava, you have to stop making these cakes and we need to not over indulge. It’s a bit like ground hog day with a weight-loss challenge.

So if you want to be told off by your family for making a sweet flaky, chocolate pastry that melts in your mouth or be accused of supplying a soft, delicate berry filling with a sweet-tarty flavour impossible to resist, and last but not least, blamed for peddling a completely addictive smooth, rich creamy chocolate topping … well don’t say I didn’t warn you.

Yep, they will hate you for it and blame you for not having any restraint until next time you see them and they ask you, when are you going to make that delicious chocolate and berry tart again! Family!




Chocolate short crust pastry

Ingredients

140g plain flour

25g cocoa powder

50g Pure Icing sugar

Pinch of salt

100g butter super cold cut into cubes

1 egg yellow (size large)

1-2 table spoons freezing cold water


Method

Sift the flour, cocao powder and icing sugar into a bowl. Transfer to a food processor and pulse to combine.

Add the cold butter and pulse until you get a bread crumbs consistency.

Add egg yellow and pulse again. If dough doesn’t come together then add 1 tablespoon of cold water. If it’s still not coming together, then add the second tablespoon of water.

Remove pastry from food processor and shape into a disk and wrap in plastic wrap. Place in the fridge and let it rest for at least an hour or overnight.



Grease a 22/23cm pie/tart tin with butter (generously) and set aside.

Remove dough from the fridge and place dough on a lightly floured surface and lightly sprinkle flour on top of the chocolate dough.

Using a rolling pin roll the dough into a circle slightly bigger than the pie/tart tin.

Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish and let the excess dough hang over the side.

Trim some of the excess dough if necessary to create an even edge, leaving just enough to fold under and create a fluted edge.

Prick the base with a fork, cover the pie dish with plastic wrap and place back in the fridge for 30 minutes.

Pre heat the oven to 170C.

Blind bake the pastry by placing baking paper on top of pastry and top with baking beads or rice. Bake for 15 minutes.

Remove tart from oven and remove the baking paper along with baking beads or rice. Place back in the oven and bake for another 10- 15minutes.


Berry Filling

Ingredients

500g frozen raspberries thawed

3 tablespoons sugar

1 tablespoon cornflour

1 tablespoon water

2 ½ teaspoons of gelatine

1 ½ tablespoons boiling water


Method

Place raspberries in a saucepan and bring to the boil.

Mix one tablespoon of cornflour with one tablespoon water and stir into raspberry mixture until it thickens. Remove from heat.

Mix 2 ½ teaspoons of gelatine with 1 ½ tablespoons boiling water in a cup. Stir until gelatine has dissolved completely. Stir into raspberry mixture, allow to cool for a few minutes then pour raspberry into the pastry case.

Put in the fridge for a couple of hours or over night .


Chocolate ganache

Ingredients

Depending on how much chocolate you like

You can start by making smaller portion and if it’s not enough, use the remaining amount.

150g-180g dark chocolate

150g-180g milk chocolate

Or you can use dark 300g-360g of dark chocolate only

260mls-320mls thickened cream


Method

Cut chocolate up and place in a heatproof bowl.

Heat the cream up but don’t bring to the boil

Pour the cream on top of chocolate and stir gently until chocolate has dissolved completely.

Pour over raspberry layer and refrigerate for a couple of hours or over night.









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