This silky tart is a treat because it has both rich chocolate and sour raspberries in it. Perfect for satisfying your sweet tooth and wowing guests with how beautifully its presented.
Ingredients:
- 200g dark chocolate, chopped
- 200ml double cream
- 2 tbsp raspberry jam
- 1 ready-to-use sweet pastry case about 23cm, baked blind
- 200g fresh raspberries, to decorate
- Icing sugar, to dust
Instructions:
In a saucepan, heat the double cream until hot but not boiling
Remove from heat and add the chopped chocolate
Stir until smooth and fully melted
Spread the raspberry jam evenly over the base of the baked pastry case
Pour the melted chocolate mixture over the jam layer, smoothing the top with a spatula
Chill the tart in the refrigerator for at least 2 hours, or until set
Before serving, decorate the tart with fresh raspberries and dust with icing sugar
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