I’ve really chosen the worst time to attempt making raspberry desserts. Well basically it’s impossible because it’s out of season. First it was the white chocolate and meant to be raspberry tarts and now it’s the milk chocolate and raspberry tart that was substituted with strawberries. I will definitely be trying this recipe again when raspberries are actually in season. It was such a quick and easy dessert to put together and I was particularly impressed with the pastry which is basically a shortbread pastry – divine!
If you into dark chocolate, I would definitely recommend using dark chocolate for a bitter chocolate tart, the strawberries provide the perfect balance 🙂
Have a lovely weekend all and happy baking! xxx
Ingredients:
– 1 cup flour
– 1/3 cup icing sugar
– Pinch salt
– 100g cold butter
1 egg yolk
For the filling:
– 1 cup thick cream
– 1/3 cup castor sugar
– 100g broken chocolate (dark or milk depending on your preference)
– 2 egg yolks
– 1 punnet of strawberries / raspberries
Method:
1. Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loose-bottom tart tin, prick and freeze.
2.Bake at 190 degrees celsius for 10 minutes or until set. Cool.
3. For the filling: Heat cream with castor sugar and broken chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.
4. Pour into pastry shell. Press in a punnet of strawberries / raspberries and bake at 150 degrees celsius for 30-40 minutes or until set.
Bake baby bake!
5. Decorate with melted chocolate and refrigerate until ready to serve 🙂
Sadie's Bubble of Yum 