Chocolate truffle and raspberry tart
| Serves: | 10 - 12 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes (plus chilling time) |
Ingredients
- 250 g flour, plus extra for dusting
- 50 g egg yolk
- 1/2 egg yolk
- 500 ml water
- 240 g Dark chocolate, chopped and melted
- 100 ml low- fat or soya cream
- 30 g butter
- fresh raspberries
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Cooking Instructions
- To make the crust, combine the butter (125 g), flour and caster sugar in the bowl of a food processor.
- Pulse until the mixture resembles coarse breadcrumbs then add the egg yolk.
- With the motor running, add the water until the dough comes together in a ball.
- Tip the dough onto a floured surface and form into a disc.
- Wrap the dough in clingwrap and chill in the fridge for 30 minutes.
- Pre-heat the oven to 180°c.
- Roll the chilled dough into a large circle then transfer to a quiche/pie dish.
- Line the pastry with baking paper and fill with baking weights (dry beans or rice work well) and place in the oven.
- Bake for 10 minutes before removing the weights and baking paper then bake for another 10 minutes until crisp and golden.
- Remove from the oven and allow to chill completely.
- In the meanwhile, melt the chocolate and cream together until smooth and glossy.
- Beat in the butter (30 g) and allow the truffle mixture to cool for a few minutes.
- Put the raspberries into the empty tart case then pour over the truffle mixture.
- Place in the fridge until the truffle filling is set then serve with extra raspberries.
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