This recipe is awesome! If pastry is your friend then you’ve got to make this! It’s simple and fairly quick too especially if you make the day before it’s going to be eaten. This is the first time I’ve added sugar of any sort to a pastry and already I’m converted! The only adjustment I’d make- add more raspberries and more chocolate to harden a little more! And I’d be more careful handling my pastry as I broke a little piece!
230g plain flour
Vanilla seeds (1 pod)
100g icing sugar
1 egg yolk
2 tbsps cold water
Mix the margarine and flour into crumbs.
Sieve in the icing sugar and vanilla beans.
Add the egg yolk and water.
Pull together to make dough.
Once it’s all incorporated pop into the fridge in clingfilm for a bit (30 mins).
Meanwhile grass the tin.
Roll the pastry out.
Line your tin.
Pop in fridge again for 5- 10 mins.
Prick base with a fork and then bake blind for about 15 minutes.
Then bake again alone for 5 minutes.
Chocolate raspberry ingredients
400ml double cream
3 tbsps golden syrup
Over a bain marie melt the butter, golden syrup, cream and chocolate.
When it is almost all melted take off the heat and stir to cool and melt the remainder.
Place your raspberries randomly in the tart case.
Pour the chocolate mixture into the pastry case.
Pop into the fridge and wait for it to set.