Put the ground almonds, flours, cocoa, icing sugar and
butter into a food processor and whizz until they
resemble fine breadcrumbs. With the machine running,
add the egg and water mixture a teaspoon at a time until
the pastry forms a ball. Remove, wrap and refrigerate for
30 minutes.
Then lightly grease a 20cm loose bottomed flan dish, and
press the pastry into the case. This is too delicate to
even attempt rolling out! When it is as even as you can
make it, line with tin foil and fill with baking beans, and
bake blind at 200C/Gas6 for 10 minutes. Then remove
the tin foil and baking beans and cook for a further 5
minutes until the case is crisp and cooked through. Leave
to cool, then carefully (very carefully as it is very delicate)
remove the pastry from the flan dish and place on a dish.
To make the ganache
Put the chocolate in a small bowl over a saucepan of
simmering water until the chocolate is melted. Remove
from the heat and allow to cool a little. In a separate bowl,
whisk the cream/creme fraiche until firm, then mix in the
egg yolk. Stir in the chocolate, and put in the fridge to
cool.
Fill the pastry case with the ganache, and decorate with
half the raspberries.
Put the other half of the raspberries into a high-sided jug or
beaker, and puree with a stick-mixer. Then sieve into a bowl
to remove the pips, and sweeten to taste with the icing
sugar. Serve alongside the tart.
Originally Submitted
5/31/2016
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