Serving size: Serves 6
Cuisine type: French
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Australian House & Garden recipe for chocolate and raspberry tart from Michel Roux's Pastry cookbook.

INGREDIENTS

240g pâte sucrée (see recipe here)
250g raspberries
20g mint leaves, finely snipped

Chocolate ganache
250ml whipping cream
200g good-quality dark chocolate, 60-70% cocoa solids (preferably Valrhona), finely chopped
25g liquid glucose
50g butter, cut into small pieces

METHOD

1 Roll out the pastry to a round, 2mm thick, and use to line a lightly greased 20cm diameter (2.5cm deep) flan ring. Chill for at least 20 minutes.

2 Preheat the oven to 190°C.

3 Prick the base of the pastry case. Bake the case blind for 20 minutes. Lower the oven setting to 180°C, remove the baking beans and paper and bake the pastry case for another 5 minutes.

4 Place on a wire rack, lift off the ring and leave the tart case until cold. Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint and spread evenly in the pastry case.

5 For the chocolate ganache, bring the cream to the boil in a heavy-based pan over a medium heat. Take off the heat, add the chocolate and glucose, and mix with a whisk to a very smooth cream. Still whisking, incorporate the butter, a piece at a time.

6 Pour the ganache over the halved raspberries to fill the pastry case. Set aside until cold, then chill the tart for at least 2 hours before serving.

7 Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the fridge.