Dark Chocolate and Raspberry Tart

This recipe is from the French Kitchen by Serge Dansereau. Recipe provided due to popular demand! Be warned, its really naughty and delightfully addictive. A moment in the mouth, a life time on the hips be damned!

Chocolate Base
120g butter, softened
125g caster sugar
150g plain flour
50g cocoa powder

Lightly grease an 11 x 34cm rectangle mould.

Put the butter and sugar in the bowl of the glorious kenwood (or similar) with K beater attached. Beat for 2 mins on medium. Sift together the flour and cocoa and add to butter mixture until combined. Push dough into a ball, wrap in cling film and refridgerate about an hour.

Roll out pastry between two baking sheets (until about 3mm thick) and line the pan. Break off the bits that hang over the edge and patch any holes! Return to fridge for another hour or so.

Preheat oven to 180. Pierce dough with a fork and then bake 15 minutes or until crisp.  Allow to cool. The base will keep for a few days in a dry environment.

* for Morrys work colleagues, he didn't roll the pastry so it was much thicker than it should have been. Rolling it makes it nice and thin and crispy!

Chocolate Ganache
300ml pouring cream
400g dark bittersweet chocolate
250g raspberries - or more!

Put the cream in a saucepan over medium heat and bring to boil, then remove from the heat. Add the chocolate and stir until chocolate has melted and it looks rich and glossy.

Arrange raspberries over the tart base and then pour ganache over the top. Refrigerate 4 hours to set the chocolate.

The recipe says to bring it back to room temperate to serve but I think it is better a bit cool, particularly on a hot day. I suggest you make it more than once and experiment with that bit! I have also served it with different berries and think you could make it beautifully with blackberries.