Ingredients

For the Chocolate Pastry:

• 125g Butter
• 125g Caster Sugar
• 1 Medium Egg
• Dash Vanilla Extract
• 210g Plain Flour
• 40g Unsweetened Cocoa Powder
• Pinch Salt

For the Filling:

• 500ml Single Cream
• 450g Dark Chocolate (55%)
• 180ml Milk
• 3 Medium Eggs
• 250g Fresh Raspberries

Tools

• kMix

Method

For the Chocolate Pastry:

1. Cream the room temperature butter in your Kenwood using the Kbeater attachment.
2. Mix for five minutes until soft and creamy.
3. Add the egg and vanilla. Mix until combined.
4. Finally, add in the sieved flour, cocoa and salt. Mix until you have a smooth pastry.
5. Wrap and chill for 35/40 minutes.
6. Grease and flour your tart tin and set aside.
7. Once the pastry is rested, roll out on a floured work surface.
8. Line the tart ring and trim off the edges.
9. With the excess pastry, cut out some heart shaped biscuits and pop onto a lined tray and chill both for ten minutes.
10. At this point, preheat your oven to 180C/160C fan/350F/Gas 4.
11. Line the chilled tart with parchment and fill with baking beans and pop into the preheated oven for 12 minutes.
12. When this time is up, carefully remove the baking beans from the tart and pop back into the oven along with the heart biscuits and bake for a further 8 minutes.
13. Once baked, remove both and allow to cool.
14. Drop the oven temperature to 150C/130C fan/300F/Gas2.

For the Filling:

1. Heat the cream and pour over the chopped chocolate and allow it to sit for 5 minutes until the chocolate is melted - you can pop it into the microwave or over a pot of simmering water to speed up the process.
2. To the melted chocolate and cream, add the whisked eggs and milk. Mix well.
3. Pour this into the prebaked tart shell and pop back into the oven for 15/20minutes.
4. The tart will still have a wobble to the centre but this will firm up once chilled.
5. To serve, top with fresh raspberries and the heart biscuits. Best served at room temperature.

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