This is a wonderful French inspired tart and perfect for any Sunday tea or party.
This recipe makes 1 x 9inch tart
Sweet pastry:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1 stick (4ozs.) very cold butter chopped into coarse pieces
1/4 cup iced water
Process the flour, sugar and butter until "crumbly" then add enough iced water to bring it together.
Wrap in plastic wrap and chill in fridge for 1 hour
Method:
grease a 9 inch deep pie plate or a spring form cake pan
Roll the chilled pastry between layers of waxed or parchment paper large enough to just overlap the pan.
Carefully place pastry into pan and press into base and side of pan, trim the edge then chill again for 30 mins.
Prick with tongs of a fork over the base
Preheat oven 400f middle shelf
Bake the tart base blind (fill with parchment paper and baking/dried beans) bake on a cookie sheet for 15 mins.
Remove paper and beans and bake a further 10 mins.
1 cup raspberry preserves/jam..mixed well
8ozs dark eating chocolate chopped finely
1/4 a stick of unsalted butter (1 oz) melted
2/3 cup single cream, warmed
6-8ozs raspberries for garnish
Spread the warmed pie base with the raspberry jam and bake 2 more mins.
Remove from oven and allow it to cool.
When the tart is cool, whisk the chocolate, butter in the warmed cream, until all is melted and smooth.
Pour this mixture over the jammed tart base and chill for 2 hours
Decorate with fresh berries and serve..this is wonderful served with chocolate or vanilla bean ice cream
Variations:
Try this with own made banana jam (mash 6 large, very ripe bananas (( 2 cups)), with 1 cup fresh orange juice and 1 cup sugar. Bring to boil and simmer for 30 mins, removing any scum.
Pour into sterilized jars and store in a cool place) and top with slices of fresh banana soaked in lemon or orange juice.
Also any fresh very ripe berries will work..this is also great with white chocolate
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