Raspberry Tart with Chocolate Cream

A fruit tart with a twist, here chocolate is baked into and brushed over the pastry shell, and the crème pâtissière is enriched with melted dark chocolate—a perfect partner for fresh raspberries.

Chilling time

 1 hr

===============

Special equipment

 9in (22cm) tart pan

baking beans

 =========================

Ingredients

1 cup all-purpose flour, plus extra for dusting

¼ cup cocoa powder

7 tbsp unsalted butter, chilled and diced

¾ cup sugar

2 large egg yolks

½ tsp pure vanilla extract

½ cup cornstarch, sifted

2 large eggs, at room temperature

1 tsp pure vanilla extract

1¾ cups whole milk

6oz (175g) dark chocolate, chopped

14oz (400g) raspberries

confectioner’s sugar, to dust

======================================== 

Method

1 Rub the flour, cocoa powder, and butter

together until they resemble fine crumbs.

Stir in 1⁄4 cup sugar. Beat the egg yolk with the

vanilla extract and add it to the flour mixture,

bringing it together to form a soft dough.

Add a little cold water if the mixture seems

too stiff. Wrap in plastic wrap. Chill for 1 hour.

2 Preheat the oven to 350°F (180°C). Roll the

pastry out to a thickness of 1⁄8in (3mm). Use it

to line the pan, leaving an overlapping edge

of 3⁄4in (2cm); trim excess with scissors. Prick

the base all over with a fork.

3 Line the pastry with parchment paper and

add baking beans. Place on a baking sheet

and bake for 20 minutes. Remove the beans

and paper and return it to the oven for

another 5 minutes. Trim excess pastry.

4 For the crème pâtissière, beat together the

remaining sugar, cornstarch, eggs, and 1

teaspoon vanilla extract. In a pan, bring the milk

 and 4oz (100g) of the chocolate to a boil,

whisking all the time. Take it off the heat just

as it starts to bubble up. Pour the milk onto

the egg mixture, whisking all the time.

5 Return to the cleaned-out pan and bring

to a boil over medium heat, whisking. When

it thickens, reduce the heat to its lowest and

cook for 2–3 minutes, whisking. Turn into

a bowl, cover the surface with plastic wrap

to prevent a skin forming, and leave to cool.

6 Melt the remaining chocolate in a bowl set

over a pan of simmering water and brush

around the inside of the crust. Leave to set.

Beat the cold crème pâtissière with a

wooden spoon and transfer into the crust.

Arrange the raspberries over, remove from

the pan, and dust with confectioner’s sugar.

STORE Best eaten the same day it is made,

this will store in the refrigerator overnight.