I’ve got to admit, baking isn’t my strong suit. Don’t get me wrong, I love to cook and I’m not bad, but when it comes to making sweet dishes I have a bit of a meltdown. I think it stems from the fact that I am quite creative in the kitchen and therefore not too good at sticking to a recipe, but with baking you need to be, or face catastrophic disasters.
Disasters which the boy has witnessed; me having a meltdown on the kitchen floor when something doesn’t look like it did in the picture, or the time when I broke the freezer in a strop at icing not setting (we can only try to improve on the day before, after all!)
After being gifted the chocolate cookbook from during yesterday’s event, the Boy decided that the Chocolate and Raspberry Tart was something he needed in his life, so I had a go.
There were a few issues. Number one, I don’t have any baking beans. This is an issue, but I made do with rice and foil. Not the best fix! Number two, I don’t have a large flan tin. Again, I made do with individual ones, but the process took way longer than it should! And finally, issue three, my clingfilm, is most definitely not ovenproof (don’t worry, I made this realisation before I put it in the oven). Despite all this, I’m pretty pleased with the results.
Thanks to Tales from the Chocolate Shop, who popped on Google when I was near tears and searching for “can you fix split ganache” the answer is yes. Thank goodness!
Preparation time: 25 minutes, plus chilling and cooling
Cooking time: 25 minutes
175g (6oz) plain flour, plus extra for dusting
50g (2oz) cocoa powder
50g (2oz) golden icing sugar
150g (5oz) unsalted butter, cubed,
plus extra for greasing
3 egg yolks
1 tsp vanilla extract
500g (1lb) raspberries
For the ganache
200g (7oz) dark chocolate, roughly chopped
200ml (7fl oz) single cream
2 tsp vanilla extract
75g (3oz) unsalted butter
Sift the flour, cocoa powder and icing sugar together into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolks and gently mix together, then add the vanilla and combine to form a smooth dough. Cover with clingfilm and leave to rest in the refrigerator for at least 30 minutes.
Preheat the oven to 190°C (fan 170°C)/375°F/gas mark 5.
Lightly grease a 24cm (9½in) diameter tart tin. Roll out the pastry on a lightly floured surface and carefully use to line the tin. Cover with ovenproof clingfilm and prick a few holes to avoid pockets of air while it bakes. Fill the pastry case with baking beans and bake in the oven for 15 minutes. Remove the clingfilm and beans and return to the oven for a further 5 minutes. Leave to cool.
To make the ganache, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Meanwhile, put the cream into a saucepan and heat until steaming hot, but do not let it boil.
Remove the melted chocolate from the heat and slowly pour in the cream, gently stirring the mixture. Add the vanilla, then the butter and stir together.
Pack the cooled pastry case with raspberries, saving a few for decoration. Pour the hot chocolate ganache over the raspberries to fill to the top of the pastry.
Leave to set in the refrigerator for at least 30 minutes.
Serve decorated with the reserved raspberries dusted with a little icing sugar.