Chocolate raspberry tart. Pic supplied
Serves 8 – 10

Chocolate Pastry

  • 170g cake flour
  • 50g icing sugar
  • 60ml cocoa powder 
  • 2ml salt
  • 100g cold butter, cubed
  • 1 egg yolk
  • 60ml water
  • 200g raspberries
  • 500ml cream
  • 60g caster sugar
  • 100g Staffords Milk Choc Disks
  • 150g Staffords Dark Choc Disks
  • 5ml Staffords Vanilla Extract with Seeds
  • 3 eggs, lightly whisked
  • 10ml cocoa powder, for dusting

Chocolate Pastry
  1. Sift the flour, cocoa powder, icing sugar into a mixing bowl and add the salt. 
  2. Add the cold butter and work into the flour using your fingertips, until the mixture resembles breadcrumbs. 
  3. Beat the egg yolk with the water, and add to the flour mixture and mix until the dough comes together. 
  4. Turn out onto a lightly floured surface and briefly knead briefly until smooth. Wrap in cling film and place in the fridge for 20minutes. 
  5. Roll the pastry out onto a lightly flour-dusted surface. Use it to line a 25cm loose-bottomed tart tin and chill it in the fridge for 20 minutes. 
  6. Preheat the oven to 190°C. Bake the pastry case blind for 12 – 15 minutes. 
  7. Remove from the oven and allow to cool. 
  1. Reduce the oven temperature to 160°C. 
  2. Reserve a third of the raspberries for decoration and use the remainder of the raspberries to line the baked tart case. 
  3. Place the cream and sugar into a pan and gently bring to the boil. 
  4. Stir until the sugar dissolves and remove from the heat, add the milk choc disks, dark choc disks and vanilla extract with seeds and stir until smooth. 
  5. Allow to cool for 5 minutes and stir in the eggs. 
  6. Transfer the tart case to a baking sheet and pour the chocolate filling over the raspberries. 
  7. Bake the tart for 25 - 35 minutes, or until the filling is cooked but still slightly wobbly in the middle. 
  8. Allow to cool at room temperature until set. 
  9. Decorate with the remaining raspberries and a dusting of cocoa powder around the edges of the tart.