Chocolate, almond and raspberry tart

Make the pastry in a food processor if you have one. Put flour and salt in the processor bowl with a cutting blade. Add butter and whiz until finely chopped resembling coarse breadcrumbs.

Mix egg yolk and water together and pour in through the funnel. Pulse together until the mixture is clumpy. Tip dough onto a lightly floured board and press together into a ball. Wrap in plastic wrap and refrigerate for 20 minutes or so, or until it is just firm (if it gets hard, you’ll need to let it soften a little before rolling out).

Alternatively, make pastry by hand. Make sure butter is pliable but not too soft. Mix into flour first using two knives and a cutting motion, or a pastry blender, then your fingertips. Quickly mix into a ball with beaten egg yolk and water.

Roll out pastry and line into a 20-21cm loose-bottomed flan ring. Neaten the rim, and roll off excess pastry. Roll scraps of pastry and cut into long strips. Chill lined flan ring and pastry strips until firm.

Preheat oven to 180°C. Melt chocolate and water together; cool.

Beat butter and sugar together until light in colour. Add vanilla extract and 1 tsp of the flour and gradually beat in the egg. Sieve over remaining flour, baking powder and cocoa powder. Blend well then stir in almonds and melted chocolate.

Scatter raspberries (no need to thaw them first if they are frozen) over the pastry base, then spoon on chocolate mixture. Drape pastry strips over the top forming a lattice, then press the strips onto the edge of the pastry, effectively cutting off the excess pastry on the edge of the tin. Brush pastry strips with a little water and sprinkle with caster sugar.

Bake the tart just below the centre of the oven for 30-40 minutes, until the pastry is a good golden colour. Cool in the tin for 10-12 minutes, then slide onto a cooling rack, removing flan base. Dust with icing sugar before serving with cream.