Rosy Tart


For the pastry

  • 175g plain flour
  • 25g cocoa powder
  • 50g icing sugar
  • 100g chilled unsalted butter
  • 1 egg yolk
  • 4 tsp cold water

For the chocolate filling

  • 150ml whole milk
  • 500ml double cream
  • 65g caster sugar
  • 300g dark chocolate (70% cocoa)
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g fresh raspberries


  1. For the pasty, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter, cut into chunks, and mix until the mixture forms small breadcrumbs
  2. Beat the egg yolk with the water, and beat it into the breadcrumb mixture. Turn the pastry out onto a lightly floured surface and knead briefly until smooth. Shape into a disk and wrap in cling film. Chill the pastry in the fridge for 15 minutes
  3. Remove the pastry from the fridge and roll out thinly. Use it to line a 25cm across tart tin. Trim the edges and chill again for 20 minutes
  4. Lay a baking sheet in the middle of the oven and preheat the oven to 180 degrees C. Line the pastry case with baking beans and bake for 15 minutes. Remove the paper and beans and blind bake for a further 5 minutes
  5. Remove from the oven and leave it to cool and harden. Turn the oven down to 150 degrees C
  6. For the filling, heat to the boil the milk, cream and sugar in a pan, stirring gently. Take it off the heat and stir in the broken up chocolate squares until smooth. Add the eggs and vanilla extract and mix together well
  7. Line the base of the tart case with the raspberries an pour over the filling. Put the tart back into the oven and bake for 30 minutes until the filling is cooked but still a little wobbly
  8. Remove the tart from the oven and leave it to cool completely and harden in a cool place until set




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