Double chocolate raspberry tart
22cm (9in) loose-bottomed tart tin
For the filling
100g (3½ oz) good-quality white chocolate, broken into pieces
75g (2½ oz) good-quality dark chocolate, broken into pieces
250ml (9fl oz) double cream
400g (14oz) raspberries
icing sugar, for dusting
For the pastry
Cheat and buy ready-made chocolate pastry case
Melt the white chocolate in a heatproof bowl, set over a saucepan of barely simmering water. Set the chocolate aside to cool.
Melt the dark chocolate in the same way, then use a pastry brush to paint the inside of the tart case with a layer of the chocolate. This will stop the pastry case going soggy once it is filled with the creamy filling. Set the pastry case aside until the chocolate has set.
Whip the cream stiffly. Fold the cooled white chocolate into the whipped cream. Crush half the raspberries and fold them through the cream mixture. Pile the filling into the pastry case evenly.
Decorate with the remaining raspberries, dust with icing sugar, and serve.
The tart will keep in an airtight container in the refrigerator for 2 days. The unfilled, cooked pastry case can be kept in an airtight container for 3 days.
Recipe taken from The Pie Book, by Caroline Bretherton, published by dk.com, £16.99, also available to download as an eBook from the iBookstore or Amazon
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