Indulge your sweet tooth this month with this delicious chocolate and raspberry tart

The sharp raspberries are the perfect contrast to the rich chocolate and make a dessert that's both naughty and nice.

Leeds Cookery School is a cookery school with a conscience because 100 per cent of their profits go to a charity called Zest who help disadvantaged communities in Leeds. They offer cookery classes and courses suitable for beginners and pros. If you want to find out more about them go to www.leedscookeryschool.org.uk

 

For the filling

• 150ml whole milk
• 500ml double cream
• 65g golden caster sugar
• 300g dark chocolate min. 70% cocoa solids, broken into small squares
• 2 medium egg, beaten
• 1 tsp vanilla extract
• 200g fresh raspberries

 

For the chocolate pastry

• 175g plain flour
• 25g cocoa powder
• 50g golden icing sugar
• 100g chilled unsalted butter, cut into small pieces
• 1 medium egg yolk
• 4 tsp cold water

 

To make the pastry

1) Pre heat the oven to180c/gas mark 6

2) Sift the flour, cocoa powder, icing sugar and a pinch of salt into a large bowl.

3) Add the butter and rub the butter through the flour with your fingertips until the mixture looks like fine breadcrumbs. 

4) Add the beaten egg yolk and water. Mix to bind the paste. But do not over work.

5) Turn out onto a lightly floured surface and shape into a flat disc, wrap in cling film and chill in the fridge for 30 minutes.

6) Remove from the pastry from the fridge and roll out between two sheets of baking parchment.

7) Line a 25cm wide, 4cm deep loose bottom tart tin. Allow the pastry to rest in the fridge for 30 minutes, then trim the edges.

8) Line the pastry case with a sheet of baking parchment and cover with a thin layer of  baking beans, rice or lentils. Bake for 15 minutes. Then carefully remove the paper and beans, rice or lentils and cook for a further 5 minutes.

9) Remove from the oven and allow to cool. Turn the oven down to 170c/gas 3

 

To make the filling

1) Put the milk, cream and sugar into a pan and slowly bring to the boil.

2) Take off the heat and add the chocolate pieces and stir gently until silky and smooth

3) Cool slightly, add the beaten eggs and vanilla and mix together well.

 

To make the tart

1) Spread the raspberries in the pastry case. (Soak the raspberries in a little crème de cassis for an extra treat)

2) Pour over the mixture, shaking the tart carefully to ensure the mixture is evenly spread out.

3) Place in the oven and bake for 20-30 minutes. The filling should be slightly wobbly. It will firm up as it cools. Set aside to cool but do not put in the fridge.

4) Cut into thin slices and serve with lightly whipped cream flavoured with vanilla.

 

Note. 

At Leeds cookery school they use golden caster and icing sugar for their baking. It is less refined and has a deeper, richer flavour. 

 

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