I took this to a dinner last night and it went down a treat. This simple tart looks great to the un-initiated, but it couldn't be easier to make. It's a great way to make use of in-season raspberries.
For the tart you will need:
250g plain flour
100g milk chocolate
100g dark chocolate
250ml double cream
For the pastry case:
Blitz the butter and flour together in a food processor (or rub together with your fingertips) until the mixture resembles bread crumbs.
Add water, a few splashes at a time, until the mixture comes together to form a dough.
Knead the dough slightly, then wrap in clingfilm. Leave in the fridge to chill for at least half an hour.
Grease a 10 inch loose bottomed tart tin.
Roll out the chilled pastry (until the thickness of a pound coin) and carefully press into the tin. Cut off any excess pastry around the edges.
Place the pastry case in the freezer for 15minutes (this will stop the pastry shrinking when baking), then bake blind at 180 degrees c for 20 minutes.
When the pastry has gone a nice golden colour, remove from the oven and leave to cool completely.
For the filling:
Place the raspberries into the cooled pastry case (leaving the case in its tin)
Break the chocolate into small pieces and place into a bowl.
Heat the cream until it almost boils and pour over the chocolate.
Stir until the chocolate has all melted and the pour onto the raspberries.
Place in the fridge to chill for at least an hour.
Remove from the tart tin and serve!