Raspberry Chocolate Tart

100_3880This is the perfect indulgent summer dessert. The raspberries balance the sweet, creamy chocolate filling and the crispy pastry adds the perfect finishing touch to the smooth center.

Pastry

  • 220g butter
  • 200g castor sugar
  • 2 large eggs
  • 500g flour

Chocolate Filling

  • 120g butter
  • 450g chocolate, half dark chocolate half milk
  • 4 large eggs
  • 165g castor sugar
  • 80 ml cream
  • 1 t vanilla extract
  • 150g raspberries, halved (to top)

Preheat oven at 180 ⁰ C

To make the pastry

Combine the butter and sugar in a blender and then add the eggs, one at a time. Add the flour and mix until it forms a dough. Cover in cling-wrap and refrigerate for one hour or more.

Remove from refrigerator and press into tart tins (at least 10cm). This is best done by pressing tiny pieces of dough into the shells, but try to make the shell as even as possible.

Place the tins in the fridge for 30 min before blind baking for 15 min or until slightly golden. Remove and allow to cool whilst preparing the filling.

 To make the filling

Melt the butter and chocolate together in a double boiler (or recreate the effect with one small pot and a slightly larger one) over low heat.

Beat the eggs, castor sugar, cream and vanilla together until it is light and fluffy.

Pour the butter and chocolate mixture into the egg mixture whilst beating continuously. Pour into the cooled tart shells.

Bake for 15 min. Allow the tarts to cool completely before removing from the tins.

Decorate with halved raspberries.

Makes 18 small tarts.

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Strawberry Popsicles

From theslowroasteditalian.blogspot.com

Lately I’ve seen many recipes for the Zoku Quick Pop Maker, but at R600 it is a little to expensive for me. Then I found a plastic ice-cream mold at my local Spar for only R20- score! I coudn’t wait to try some of those delicious recipes. This one is super easy and quick. I made it this weekend with some over-ripe strawberries and it came out divine!

Ingedients:

  • 250 ml water
  • 125 ml sugar
  • 200 g strawberries, hulled and pulped in a food processor
  1. Boil the water and sugar on the stove top until all the sugar has dissolved. Let it cool.
  2. Wash the strawberries, hull them and blend in a food processor until smooth.
  3. Add the syrup mixture and blend.
  4. Pour into mold and place in the deep-freeze.

This is where you have to have patience! I waited overnight and was rewarded the following morning with some yummie popsicles!

PS: As photography isn’t my strong point I borrowed this picture from The Slow Roasted Italian. Mine came out looking exactly like that. For a slight zing you can follow their recipe and add 2 tablespoons lemon juice to the mixture.

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