The Double Chocolate Raspberry Tart Recipe This impressive dessert is even quicker with a store-bought crust.
9in (22cm) tart pan
1 chocolate crust, store-bought,
reducing the quantity
of all-purpose flour to 1 cup and adding
1/4 cup cocoa instead
For the filling:
1/2 cup sugar
1/2 cup cornstarch, sifted
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 3/4 cups whole milk
6oz (175g) good-quality dark
14oz (400g) raspberries
confectionerfs sugar, for dusting
1 Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to cool.
2 Melt the dark chocolate in the same way, and use a pastry brush to paint the inside of the pastry crust with a layer of chocolate. This will stop the pastry from going soggy once it is filled with the filling. Leave to set.
3 Whip the cream stiffly. Fold the cooled white chocolate into the whipped cream.
4 Crush half the raspberries and fold them through the cream mixture. Pile the filling into the crust evenly.
5 Decorate with the remaining raspberries, dust with confectioner’s sugar, and serve.
The tart will keep in an airtight container in the refrigerator for 2 days.
|Double Chocolate Raspberry Tart|