From the moment I first flicked through Claire Clark’s "100 Perfect Desserts" I have wanted to make these. It’s a well-known combination but there is just something special about chocolate and raspberry. I just needed a dinner when there would be more than just me and The Doc. Once we had been invited to his parents for Sunday dinner I immediately offered my dessert making abilities.
My previous experiences with chocolate pastry have been a bit hit and miss, it can be very delicate and prone to breaking but this pastry crust is a dream to work with. I managed to roll it out really thin with ease, resulting in a crisp crust (you really do have to get the pastry thin when making individual tarts in order to get the optimum crust to filling ratio).
The chocolate filling is really a variation on chocolate mousse and I can confirm that it tastes good all by itself. It doesn’t set firm, as you break the crust with a spoon there is an unctuous flow of chocolate, so I wouldn’t advise scaling this up to a big tart. I served mine with crème frâiche which I much prefer it to cream with rich chocolate desserts; I just feel that it cuts nicely through the richness.
This would make a really wow dessert for a dinner part, all the constituent parts can be assembled well in advance and the tarts then just need 8 mins in the oven to finish them off.
100g unsalted butter, softened
100g icing sugar
1 large egg
¼ tsp vanilla extract
225g plain flour
- Cream together butter and sugar
- Beat together egg and vanilla
- Add in stages to butter/sugar mix, beat well between each addition
- Sieve in flour, cocoa and salt
- Bring together with your hands
- Rest in the fridge for 30 mins
- Roll out on a lightly floured surface
- Cut out 8 15-cm diameter circles to line 10-cm individual tart dishes
- Rest again in the fridge for 15 mins
- Line tartlets with greaseproof paper and baking beans
- Bake @ 160°C for 15 mins
- Remove beans and bake uncovered for a further 10 mins
4 egg yolks
50g caster sugar
200g unsalted butter
300g good-quality 70% chocolate
- Whisk together eggs, egg yodlks and sugar until tripled in volume (you really need an electric whisk for this unless you are looking for a sore wrist)
- Melt together butter and chocolate in a bowl over a pot of simmering water
- While it is still warm fold the chocolate mix into the eggs
- Place 6-8 raspberries in each tart shell
- Spoon over the chocolate filling and level with the back of a knife
- Bake @ 180°C for eight minutes until the middle still retains a little wobble