Treat your loved one to special Chocolate and Raspberry Tart this Valentine's Day with The Little Ginger Baker's utterly delicious recipe
Serves: 5 individual tarts or 1 large tart
For the pastry:
250g plain flour
125g cold butter, cubed
80g icing sugar
1tbsp cold water
For the filling
300ml double cream
200g dark chocolate
handful of raspberries
finely chopped pistachios
Heat the oven to 200°C. Start by making the pastry. Put the flour and butter in a food processor and blitz until it resembles breadcrumbs (alternatively you can rub them together by hand). Pulse in the icing sugar then add the beaten egg and the water and mix again until combined. Tip out onto a lightly floured surface and knead a little to form a dough. Cover and refrigerate for 15 minutes.
Divide the dough into five equal balls and roll each one out individually until the thickness of a £1 coin. Line your tins and prick with a fork before chilling again for 10 minutes and then blind baking for 15 minutes (line with a square of baking paper and fill with baking beans). Remove the paper and beans and put in the oven for another 10 minutes and set aside. Reduce the oven temperature to 160°C.
For the filling, put the milk and cream in a pan and gently heat until almost boiling. Pour over the chocolate in a bowl and mix together to combine. Whisk the eggs and the sugar together before adding this to the chocolate mixture and give it a good mix.
Cut up a few of the raspberries and put them in the tart cases, pour over the chocolate filling and place in the oven for 20-25 minutes until set but still with a slight wobble. Leave to cool.
Decorate with the remaining raspberries and chopped pistachios and serve.