This is another post originally from my Sunday Mercury newspaper column.
The combination of chocolate and raspberries is a classic one and yet I can’t think of any recent dessert that I have tasted that underlines so well why these two ingredients are a perfect match.
The dark richness of the chocolate is offset by the tartness of the raspberries. When deciding what to serve with it, my sister, whose opinion on food I respect, suggested crème fraîche, when I was leaning towards sauce Anglaise. After tasting it, I realized that she was right, though!…
Ingredients (serves 8)
120 grams softened butter
1 medium egg
90 grams caster sugar
200 grams plain flour
50 grams cocoa powder
2 teaspoons of seedless raspberry jam
450 grams fresh (or frozen) raspberries
150 grams good quality plain chocolate
60 grams softened butter
100 grams caster sugar
3 large eggs
- Rub the flour, cocoa powder, caster sugar and butter together until it is a fine crumb consistency.
- Break the egg into a separate bowl, beat briefly then add, gently working the pastry together. Cover the pastry with cling film and let the pastry rest for about 15 minutes before rolling out. In the mean time lightly butter a 10-inch quiche dish (use a ceramic one if possible).
- Roll the pastry out gently and line the quiche dish, trimming off any excess.
- Chill the pastry shell down in the fridge for 30 minutes, then gently brush the seedless jam onto the base.
- Gently lay the fresh raspberries on top of the jam then refrigerate again.
- Preheat the oven to 180 C gas mark 4.
- Separate the eggs placing the yolks in one bowl and the whites in another.
- Add the castor sugar to the yolks and beat until they are pale and fluffy and the sugar has fully dissolved*
- Melt the chocolate over a medium heat in a double boiler, adding the butter when the chocolate is fully melted, then remove from the heat.
- Whisk up the egg whites until they are stiff.
- First fold in the egg yolk mix into the chocolate, then carefully fold in the stiff egg whites. Pour the mix over the raspberries evenly and spread if needed.
- Bake on the middle shelf for 40 minutes, moving the tart to the lower shelf if needed.
- Let the tart cool for 1 hour before slicing to allow the raspberry juices to be absorbed.
- Dust with icing sugar and serve it with creme Fraiche.
*You can check to see if the sugar has dissolved by rubbing a tiny bit between your fingers.
Since first writing this recipe, I found my recipe works with both fresh & frozen raspberries which make it truly a year round recipe. If you do use frozen instead of fresh raspberries allow them to thaw and drain in a colander first before using.
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