This chocolate tart with raspberry Chantilly cream and white chocolate sauce might seem daunting, but once you break down the recipe you’ll see just how simple it is to knock together and impress dinner party guests (If you don’t feel up to making the pastry yourself, or are just in a rush, you can of course buy your own, making the recipe even easier)!
For the shortcrust pastry, you will need:
- 225g plain flour
- 120g cold cubed butter
- 3 egg yolks
- 100g caster sugar
- Put your flour and butter in a food processor and pulse until the mixture resembles bread crumbs (alternatively, you could rub the butter and flour between your hands in a large mixing bowl, handling as little as possible).
- Now, add the egg yolks and sugar and pulse again until the mix comes together (mix the yolks and sugar with a knife if you are using a bowl instead).
- Add a little splash of water if the mixture is too dry. Now, bring together into a ball and wrap in cling film. Chill for 20 minutes in the fridge.
- Preheat the oven to 200c (fan) and grease a 22-25cm tart tin with a thin layer of butter. Take your pastry and roll out on a floured surface as thinly as possible. Line the tart tin, using a little ball of dough to push the pastry right into the grooves and corners. If the pastry tears, just use a little spare section and patch it up (and don’t panic!).
- Once lined, place some greaseproof paper in the tin and pour baking beans on top ready for blind baking (you could also use rice or dry pasta for this). Bake for 20 minutes then remove the baking beans and return the tin to the oven for another 5-8 minutes, until golden brown. Leave to cool.
Now, for the filling you will need:
- 450g dark chocolate
- 450g double cream
- 125g caster sugar
- 70g butter
- Finely chop the dark chocolate and butter and place in a jug. Put the cream and sugar in a pan and heat until it gently boils, stirring occasionally to ensure the sugar dissolves.
- Pour the hot cream mixture over the chocolate and slowly mix until smooth.
For the white chocolate sauce you will need:
- 75g white chocolate
- 150g double cream
- 2 tsp vanilla extract
- Finely chop the chocolate and place in a bowl.
- Bring the cream and vanilla to the boil then pour onto the chocolate, slowly mixing until incorporated. Leave both the dark chocolate filling and the white chocolate sauce to cool.
- Pour the dark chocolate filling into the prepared pastry case, smoothing down if necessary. Now (and this is not a necessary step) I used a little bit of the white chocolate sauce to create a pattern on top- you could either do this by drizzling it in random directions or create a tie dye effect (as I did) by drawing consecutive circles and fanning the lines inward with a kebab stick .
For the final flourish (the Chantilly cream) you will need:
- 250g fresh raspberries
- 2tbsp icing sugar
- 300ml double cream
- Simply whip up the icing sugar and double cream until thick then fold in the raspberries.
- To put the dessert together, just slice up the tart and add a sprig of mint, a spoonful of the Chantilly cream and a little bit of white chocolate sauce.
By Tassy Goodall.