Serves 8 – 10
- 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
- Sift the flour, cocoa powder, icing sugar into a mixing bowl and add the salt.
- Add the cold butter and work into the flour using your fingertips, until the mixture resembles breadcrumbs.
- Beat the egg yolk with the water, and add to the flour mixture and mix until the dough comes together.
- Turn out onto a lightly floured surface and briefly knead briefly until smooth. Wrap in cling film and place in the fridge for 20minutes.
- 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.
- Preheat the oven to 190°C. Bake the pastry case blind for 12 – 15 minutes.
- Remove from the oven and allow to cool.
- Reduce the oven temperature to 160°C.
- Reserve a third of the raspberries for decoration and use the remainder of the raspberries to line the baked tart case.
- Place the cream and sugar into a pan and gently bring to the boil.
- 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.
- Allow to cool for 5 minutes and stir in the eggs.
- Transfer the tart case to a baking sheet and pour the chocolate filling over the raspberries.
- Bake the tart for 25 – 35 minutes, or until the filling is cooked but still slightly wobbly in the middle.
- Allow to cool at room temperature until set.
- Decorate with the remaining raspberries and a dusting of cocoa powder around the edges of the tart.