I thought I'd start with something indulgent. These tarts are brilliantly rich and bittersweet. Unfortunately I made them before raspberries were in season, so used frozen berries. I would definately recommend using fresh berries when available, as the chocolate is very bitter, and the fresh berries stop this from being overbearing.
Sweet Shortcrust Pastry
1 cup plain flour
1/8 cup icing sugar
a pinch of salt
90g unsalted butter
Place flour, sugar and salt in a bowl. Add butter and rub through with fingertips until mixture resembles coarse breadcrumbs.
Add 3 tablespoons of cold water and cut with a knife until the dough comes together in a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Divide pastry into 4 portions and roll each piece out on a lightly floured surface until 3mm thick. Press pastry lightly into four individual tart tins and freeze for 30 minutes. Preheat oven to 180C.
Line pastry shells with baking paper and baking weights or rice. Bake for 10 minutes, then remove paper and weights and bake for a further 10 minutes, or until pastry is golden and thoroughly cooked. Allow to cool on wire racks.
Increase oven temperature to 190C.
Filling
125g unsalted butter
200g good quality dark chocolate
2 eggs
2 egg yolks
30g caster sugar
1 and 1/2 cups raspberries
whipped cream to serve
Place butter and chocolate in a heatproof bowl over a saucepan of hot water over low heat and warm until both have melted. Stir, remove from heat and allow to cool for 5 minutes.
Place eggs, egg yolks and sugar in a bowl and beat until thick and creamy. Add the chocolate mixture and mix well. Pour into pastry cases.
Bake tarts for 5 minutes. Remove from oven and arrange raspberries on top of the tarts. Leave to cool and serve with whipped cream.
Recipe from Bill Granger's "Bill's Sydney Food".
I found these tarts amazing, however my sister thought they were a bit rich and was only able to eat half. Not something that I am known for doing!
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