This is how it's made Chocolate Raspberry Tart

  1. Step 1

    To make the sweet shortcrust pastry rub the diced Stork block into the flour until the mixture resembles fine breadcrumbs.

  2. Step 2

    Stir through the icing sugar. Make a well in the centre and add the egg yolk and 1 tbsp of water. Mix together to form a dough, adding a little more water if necessary.

  3. Step 3

    Knead lightly until smooth, wrap in cling film and chill in the fridge for 30 minutes.

  4. Step 4

    Grease the tart tin and roll out the pastry between 2 sheets of cling film.

  5. Step 5

    Line the tart tin with the pastry, trimming away the excess neatly. Chill in the fridge until firm.

  6. Step 6

    Prick the base of the pastry with a fork, line with baking paper and fill with baking beans. Bake in the oven for 15 minutes before removing the beans and paper and baking for a further 8-10 minutes until golden.

  7. Step 7

    Over a low heat melt together the chocolate, double cream, syrup and Stork, stirring until well combined.

  8. Step 8

    Add the raspberries to the base of the pastry case and gently pour over the chocolate mixture. Allow to set.

  9. Step 9

    Serve.

  • Temperature: 200 oC
  • Baking time:
  • Serves: 14