Raspberry Chocolate Tart

Ingredients

4 teaspoons raspberry jam

1 pre baked tart case

160g unsalted butter

200g dark chocolate

3 egg yolks

2 eggs

4 tablespoons castor sugar

2 tablespoons Grand Marnier (optional)

Cocoa

fresh raspberries

Pre Baked Tart Case

160g unsalted butter

185g (1 ½ cups) plain flour

Directions

Preheat the oven to 180 degrees Celsius. Spoon the jam onto the base of the tart case and put it into the oven for 2 minutes. Remove the tart case and use a pastry brush to brush the warm jam gently over the base until it is glazed all over.
Melt the butter and chocolate together in a saucepan over a very low heat. Beat the yolks, eggs and sugar until they are light and fluffy. Pour the melted chocolate and Grand Marnier into the eggs and continue to beat for 1 minute.
Pour the chocolate filling into the tart case and return it to the oven for 5 minutes. Allow it to sit for at least 2 hours before serving it. Serve sprinkled with the fresh berries.
Serves 8
Pre Baked Tart Case
Put all the ingredients in a food processor and whiz to form a paste. If the pastry doesn’t ball together, add a dash of chilled water. Cover the pastry in a plastic wrap and put it in the fridge for at least half an hour.
Roll the pastry out as thinly as possible and us it to line a 25cm tart tin. Chill the pastry until it is ready to use. Prick the pastry.
To bake, preheat the oven to 180 degrees Celsius. Cover the pastry with a layer of crumpled baking paper weighted down with baking weights, dried beans or raw rice and put it in the oven for 15 minutes.
Remove the paper and weights and bake for a further 5 minutes or until the base of the pastry is cooked through and looks dry.
Makes 1 tart case

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