- Serves: Makes 6 miniature tartlets or 1 x 20 cm tart
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus chilling
- Effort: easy
For the pastry
- 100 g plain flour
- 60 g butter, softened
- 1 egg yolk
- 60 g caster sugar
For the filling
- 300 g raspberries
- 150 ml double cream
- 150 g dark chocolate
- 50 g white chocolate, to decorate
1. Preheat oven to 180C/160c fan/gas 4.
2. For the tart cases: place the flour in a large bowl. Add the butter, rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and stir through to combine.
3. Make a well in the centre, add the egg yolk and around 30ml cold water. Using a knife, combine to a soft but not sticky dough.
4. Knead the dough lightly until it comes together, then wrap in cling film and chill in the fridge for half an hour.
5. Once chilled, roll out the dough on a well floured surface to approximately 3mm thick and use to line miniature tart tins or a loose based 20cm tart tin.
6. Chill the tart cases in the fridge for half an hour.
7. Once the pastry is firm to the touch, line with baking paper and fill with ceramic baking beans or rice.
8. Place on a baking tray and blind bake in the oven for 15 minutes removing the beans after 10 minutes. For a large tart bake for 25 minutes removing the beans after 15 minutes. Remove from the oven and allow to cool on a wire rack.
9. For the filling lightly crush the raspberries in a bowl, spoon into the base of the tart tins, spreading gently with the back of a spoon.
10. Chop the dark chocolate into small pieces. Place the cream in a heavy based saucepan and heat until just below boiling. Remove from the heat and add the chocolate. Allow to stand for 2 minutes.
11. Stir the chocolate and cream to form a smooth, shiny ganache, then spoon gently over the raspberry layer filling the tart cases.
12. Melt the white chocolate and drizzle over the top of the tarts. Then drag a cocktails stick through the lines to create a feather effect, if desired.
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