A rich and decadent raspberry and chocolate tart with a buttery cocoa pastry crust and a luscious chocolate ganache filling. The tart is topped with fresh raspberries and a glossy chocolate glaze for a stunning presentation.
1: Blitz pastry ingredients together in a food processor until crumbly.
2: Form into a disc and freeze for 30 minutes.
3: Once cool, roll into a tart ring and bake topped with pie weights for 20 minutes at 175C.
4: Meanwhile, combine jam ingredients into a pan and simmer for 5-8 minutes until raspberries have broken down.
5: Spread the jam evenly into the cooled tart ring and refrigerate.
6: Bring cream to a boil and pour over the chocolate and butter, allow to dissolve then emulsify.
7: Pour the ganache into the tart and refrigerate for 1 hour.
8: Add water, sugar, glucose and boil to 103C.
9: Add condensed milk, bloomed gelatine, chocolate, and blend.
10: Pour on top of tart and refrigerate for 30 minutes.
11: Top with raspberries and a little fancy gold leaf.
