Silky Chocolate and Raspberry Tart



  • 150ml whole milk
  • 500ml double cream
  • 65g golden caster sugar
  • 300g good quality dark chocolate (ideally 70 per cent cocoa solids), broken into small squares
  • 2 medium free-range eggs
  • 1 tsp vanilla extract
  • 200g fresh raspberries, plus extra to serve (optional)

For the crisp chocolate pastry

  1. 175g plain flour, plus extra for dusting
  2. 25g good quality cocoa powder
  3. 50g icing sugar
  4. 100g chilled unsalted butter, cut into small pieces
  5. 1 medium free-range egg yolk
  6. 4 tsp cold water

Silky Chocolate and Raspberry Tart Rating: 4.5 Diposkan Oleh: First House