Celebrity chef Bill Granger shares his favourite dessert recipe. A delicious tart made with luscious chocolate and topped with in season, juicy raspberries
Makes 4
1 cup plain flour
2 tbsp icing sugar, sifted
pinch of salt
90g unsalted butter
125g unsalted butter (extra)
200g good-quality
dark chocolate
2 egg yolks
2 eggs (extra)
30g caster sugar
1½ cups raspberries
whipped cream (optional),
to serve
1 To make sweet shortcrust pastry put flour, icing sugar and salt in a bowl. Add butter and rub through with fingertips until mixture resembles coarse breadcrumbs. Add 1½ tbsp cold water and cut in with a knife until dough comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2 Divide pastry into 4 and roll each piece out on a lightly floured surface to 3mm thick. Press pastry lightly into 4 individual tart tins and freeze for 30 minutes. Preheat oven to 180C. Line pastry shells with baking paper and baking weights (or rice). Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is golden, crisp and thoroughly cooked. Allow to cool on a wire rack. Increase oven temperature to 190C.
3 Put butter (extra) and chocolate in a heatproof bowl over a saucepan of hot water on low heat and warm until both have melted. Stir, remove from heat and allow to cool for 5 minutes. Put egg yolks, eggs (extra) and caster sugar in a bowl and beat until thick and creamy. Add chocolate mixture to egg mixture and mix well. Pour mixture into pastry shells.
4 Bake tarts for 5 minutes. Remove from oven and arrange raspberries on top. Leave to cool and serve with whipped cream (optional).
