Name: Chocolate raspberry tart
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3/4 cup (240g) raspberry jam; 200 gram dark eating (semi- sweet) chocolate, chopped finely; 25 gram unsalted butter, melted; 2/3 cup (160ml) pouring cream, heated; 125 gram raspberries; Sweet pastry; 1 1/4 cup (185g) plain (all-purpose) flour; 1/2 cup (80g) icing (confectioners') sugar; 125 gram cold unsalted butter, chopped coarsely; 1/4 cup (60ml) iced water, approximately

Chocolate raspberry tart

Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...

Serves 12

Cook

50M

Ingredients

3/4 cup (240g) raspberry jam

200 gram dark eating (semi- sweet) chocolate, chopped finely

25 gram unsalted butter, melted

2/3 cup (160ml) pouring cream, heated

125 gram raspberries

Sweet pastry

1 1/4 cup (185g) plain (all-purpose) flour

1/2 cup (80g) icing (confectioners') sugar

125 gram cold unsalted butter, chopped coarsely

1/4 cup (60ml) iced water, approximately

Method

1.Make sweet pastry: Process flour, icing sugar and butter until crumbly, with motor operating, add enough of the water until ingredients come together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic, refrigerate 30 minutes.

2.Grease 12.5cm x 35cm loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and sides, trim edges, prick base with fork. Cover, refrigerate 30 minutes.

3.Preheat oven to 200°C (180°C fan forced).

4.Place tin on oven tray, cover pastry with baking paper, fill with dried beans or rice. Bake 15 minutes, remove paper and beans carefully. Bake pastry case about 10 minutes. Spread jam over pastry base, return to oven for 2 minutes. Cool.

5.Combine chocolate, melted butter and hot cream in medium bowl, whisk until smooth. Pour chocolate mixture into pastry case, refrigerate 2 hours. Top tart with raspberries.