She’s a bit of a stunner right? She knows it too. Of course, it would be impossible for a chocolate tart to ever look anything other than glorious, but this lady right here, what can I say, she knows that a smattering of pink and green goes a long way. Like all truly great accessories those freeze-dried raspberries and shards of pistachio are not just for aesthetics, both add texture to the gooey ganache filling and the raspberries help to cut through the chocolatey richness too.
For the pastry…
- 125g soft unsalted butter
- 50g caster sugar
- 1 medium egg
- 200g plain flour
- 2g salt
- ½ lemon, zest
- a few drops of vanilla extract
For the ganache…
- 250g Green & Blacks 70% dark chocolate
- 250ml whipping cream
- 50g fresh raspberries
- 50g chopped pistachios, plus extra to decorate
- freeze-dried raspberries to decorate
you will need – an 8″ tart tin
First of all, don’t despair, I know it’s pastry but I promise this time it’ll work. Cream together the softened butter and sugar until light and fluffy, then whisk in the beaten egg in two or three stages. At this point it will look awful, like bad scrambled eggs, this is a good sign, bear with me and just keep stirring until it smooths a little. Add the lemon zest and vanilla, give it a final stir and then sieve in the flour and salt. Bring the dough together with a spatula and then turn it out onto the work surface. Time to knead. Push the dough away from you using the ball of your hand and then bring it back together, repeat this 4-5 times max. The dough should now be smooth and soft thanks to all that lovely butter. Flatten the dough into a disc, cover in clingfilm and chill for at least half an hour. Preheat the oven to 180° / Gas Mark 4.
The dough is ready to roll when it is hard to the touch. If necessary place it in the freezer for 5 minutes to toughen it up. Believe me getting it good and cold makes rolling sweet pastry so much easier, so it’s worth waiting it out. Roll the dough out to about 4mm thick, prick all over with a fork and then roll the sheet of dough over a rolling pin before flopping it gracefully over your tart tin. Line the tin and then pop it in the fridge for 5 mins before cutting off the excess with a sharp knife. Now we have to blind bake the case. Line the tart case as smoothly as possible with baking parchment before filling it with either ceramic baking beads or dried rice/lentils, and make sure you fill the tart case right to the top. This helps the case to hold its shape in the oven. Bake in the oven for 20 mins and then remove the baking beads. Return the tart case to the oven for 10 more minutes or until the base of the case is golden brown.
While the tart case cools you can make your ganache. Gently melt the chocolate in a glass bowl placed over a pan of simmering water. In another pan gently heat the cream until you see the first signs of steam and the beginnings of a simmer around the sides. At this point, remove both the chocolate and the cream from the heat and add the cream into the chocolate in 3 stages. It is perfectly normally for the first addition of cream to cause the mix to split, but don’t worry, with each addition of cream the ganache will become smoother, thicker and shinier. Finally, stir through most of the pistachios, leaving a handful to scatter over the top of the tart.
- Time to assemble. First of all cut the raspberries in half and lay these around the base of the tart case. Next, pour the ganache over the raspberries and fill the tart case almost to the top. Smooth out the top and sprinkle over the remaining pistachios and a handful of freeze-dried raspberries. Chill the tart in the fridge for a few hours before serving in indulgent slabs with a dollop of crème fraîche on the side.
Tip: You can always make this tart the day before you need it as it keeps fantastically well in the fridge.