Dark chocolate rasberry tart with crème fraîche

Martin Wishart: Chef

Ingredients: makes approx 6

Pastry base:
Chocolate tart mix:
 
Method:

Pastry base:
  1. Mix the icing sugar and butter together until pale in colour.
  2. Add the flour a little at a time. Add the eggs and mix until it all comes together as a dough. Wrap the pastry in cling film and rest in the fridge.
  3. Roll pastry out to about 3mm in thickness. Prick the pastry with a fork and line tart rings (9.5cm wide and 2.5cm deep).
  4. Bake 'blind' in an oven at 190°C for 8 - 10 minutes.

Chocolate tart mix:
  1. Put the milk and cream into a pan and bring to the boil.
  2. Add the chocolate using a whisk, mix until the chocolate melts completely.
  3. Beat the eggs into the chocolate mix whisking vigorously.
  4. Place 8 - 10 whole raspberries in each pastry case and then pour the warm tart mix into the moulds.
  5. Bake in an oven at 150°C for around 8 minutes. When cooked the mix should set like a custard and have a smooth shiny surface.
Serve:

Once cool, remove the tart ring, dust with some icing sugar and top with crème fraîche and fresh mint.