Ingredients
200g plain flour, plus extra for dusting
25g cocoa powder
A pinch of salt
25g icing sugar
175g cold butter
1 large free-range egg yolk
1 teaspoon vanilla bean paste
250g fresh raspberries
Chocolate filling
500ml double cream
75g golden caster sugar
300g dark chocolate (min. 70% cocoa solids)
2 large eggs
Directions
To make the pastry, sift the flour, cocoa powder, pinch of salt and icing sugar into the bowl.
Cut the butter into pieces and add it into the flour mixture, then press with a fork all the ingredients until it resembles breadcrumbs.
Add the egg yolk, vanilla bean paste and 2 tablespoons of cold water and press again, until the dough comes together.Tip out onto a floured surface and bring it together with your hands. Wrap it in clingfilm and chill for 20 minutes.
Preheat the oven to 200ºC and insert a baking tray to warm up.
On a flour-dusted surface, roll out the pastry into a 25cm circle to the thickness of a pound coin.
Using your rolling pin, lift the pastry and drape it over a 23cm loose-bottomed tart tin. Ease it into place, pushing the pastry right into the corners.
Roll your rolling pin over the top of the tin to cut off any overhang, prick the base all over with a fork, and return to the fridge to chill for 20 minutes.
Take the tin out of the fridge and line it with greaseproof paper, then fill with baking beans or rice.
Bake it in the oven on the baking sheet for 15 minutes, then remove the paper and beans and return it to the oven for 5 minutes, until golden. Set aside to cool.
Meanwhile, make the filling. Put the cream and caster sugar in a pan, place it over a medium heat and bring it to the boil.
Break the chocolate into a bowl, pour over the hot cream and stir until all the chocolate has melted.
Beat the eggs, then stir them into the mixture.
Scatter the raspberries into the cooled tart case, then pour over the chocolate filling.
Return to the oven for 20 minutes, or until the filling is almost set but still has a little wobble in the centre.
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