CHOCOLATE TART WITH BERRIES
Preheat oven Electric 190 C/Fan 170 C, Gas 5
Servings: 12 people
Equipment
- 24cm fluted flan tin
- sieve
Ingredients
Pastry
- 200 g plain flour
- 125 g butter
- 75 g icing sugar
- 2 egg yolks
Filling
- 150 g dark chocolate
- 2 egg whites
- 142 ml double cream
- 2 tbsp brandy or Tia Maria
- 200 ml tub crème fraiche
- 300 g raspberries
- 125 g blueberries
Instructions
- Sieve flour and icing sugar into mixing bowl
- Add butter and rub in until mixture resembles breadcrumbs
- Bind with egg yolks and enough water (1 – 2 tbsp)
- Knead lightly, wrap in cling film and chill for 30 mins
- Roll out pastry and line flan tin
- Chill
- Trim and line with foil and baking beans. Bake for 15 mins
- Remove foil and beans, bake for 10 mins, until pastry is dry
- Melt chocolate
- Whisk egg whites over a pan of simmering water until thick and glossy
- Remove from heat and continue to whisk for 2 mins
- Whisk cream until it holds its shape
- Fold the chocolate and cream into the egg whites
- Add brandy or Tia Maria
- Pour into pastry case and chill – overnight is ideal
- Serve with crème fraiche and fruits