This recipe is the ultimate celebration of raspberries in my books. I love whipping it up at the height of raspberry season when they are at their sweetest. I’ve yet to meet someone who can say no to this, it has even been known to convert some non-berry eaters… So hurry and buy a fresh punnet of raspberries whilst they are still in season, this recipe doesn’t deserve frozen berries.
This 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.
- 220g butter
- 200g castor sugar
- 2 large eggs
- 500g flour
- 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.