Ingredients
- 170 gcake flour (for the pastry)
- 50 gicing sugar (for the pastry)
- 60 mlStaffords Cocoa Powder (for the pastry)
- 2 mlsalt (for the pastry)
- 100 gcold butter, cubed (for the pastry)
- 1egg yolk (for the pastry)
- 60 mlwater (for the pastry)
- 200 graspberries (for the filling)
- 500 mlcream (for the filling)
- 60 gcaster sugar (for the filling)
- 100 gStaffords Milk Choc Discs (for the filling)
- 150 gStaffords Dark Choc Discs (for the filling)
- 5 mlStaffords Vanilla Extract with Seeds (for the filling)
- 3eggs, lightly whisked (for the filling)
- 10 mlStaffords Cocoa Powder, for dusting
Made with Staffords
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Method
For the pastry, sift the flour, cocoa powder and icing sugar into a mixing bowl and add the salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Beat the egg yolk with the water, add to the flour mixture and mix until the dough comes together. Turn out onto a lightly floured surface, knead briefly until smooth, wrap in cling film and chill for 20 minutes.
Roll the pastry out on a lightly floured surface and use it to line a 25 cm loose-bottomed tart tin. Chill for 20 minutes.
Preheat the oven to 190°C. Bake the pastry case blind for 12-15 minutes, then remove and allow to cool. Reduce the oven temperature to 160°C.
Reserve a third of the raspberries for decoration and use the rest to line the baked tart case.
Place the cream and sugar in a pan and gently bring to the boil, stirring until the sugar dissolves. Remove from the heat, add the milk and dark chocolate discs and the vanilla extract and stir until smooth. Allow to cool for 5 minutes, then stir in the eggs.
Transfer the tart case to a baking sheet and pour the chocolate filling over the raspberries. Bake for 25-35 minutes, until the filling is cooked but still slightly wobbly in the middle. Allow to cool at room temperature until set.
Decorate with the remaining raspberries and a dusting of cocoa powder around the edges.
