Ingredients

  • 1 ready-made, all butter, shortcrust pastry sheet
  • 300g chocolate
  • 300ml double cream
  • 200g fresh raspberries
To serve:
  • 300ml crème fraîche

Method

Pre-heat the oven to 160C.

Line a 24cm tart tin with the pastry, blind bake until crisp then cool.

Melt the chocolate and cream in a pan and whisk until smooth.

Fill the base of the tart case with raspberries, pour in the chocolate and cream, then mix with the raspberries and chill until set.

Cut into slices, blow torch the top to give the chocolate a nice sheen and put onto a plate. Serve with a spoon full of crème fraiche.

Ingredients

  • 1 ready-made, all butter, shortcrust pastry sheet
  • 300g chocolate
  • 300ml double cream
  • 200g fresh raspberries
To serve:
  • 300ml crème fraîche

Method

Pre-heat the oven to 160C.

Line a 24cm tart tin with the pastry, blind bake until crisp then cool.

Melt the chocolate and cream in a pan and whisk until smooth.

Fill the base of the tart case with raspberries, pour in the chocolate and cream, then mix with the raspberries and chill until set.

Cut into slices, blow torch the top to give the chocolate a nice sheen and put onto a plate. Serve with a spoon full of crème fraiche.