Chocolate Tart with Raisins
Chocolate Tart with Raisins / Karen E Photography
“It will take some serious chocolate-tart recipe to surpass my chocolate tart with raisins, and remember there’s no reason to change a recipe unless you can add, considerably, to the flavour. Those with high blood pressure will be pleased to know that dark chocolate as well as raisins help reduce this condition.”
Chocolate Tart with Raisins
Makes one large, 30cm tart or two smaller ones
Sweet Pastry
Ingredients:
- 250gr Salted Butter
- 125gr White Sugar
- 1 whole Egg
- 470gr Cake Flour
- 5ml Baking Powder
- 1 Egg Yolk, lightly whisked
Method:
- Whisk the butter, sugar and whole egg together.
- Add the flour and baking powder and bring the pastry together by kneading it slightly.
- Using your hands, thinly line the tart cases with the pastry. You won’t use the whole amount of pastry and can freeze the extra.
- Using a fork; dock or prick the base and sides of the tart cases. Place the tart cases in the fridge to rest for at least 30 minutes.
- Bake blind, in a pre – heated oven of 150⁰C for 30 minutes. Then remove the tart cases from the oven, then lightly brush them with the egg yolk, place them back in the oven to bake a further 5 – 10 minutes. This prevents the bases from going soggy.
Chocolate and Raisin Filling
Ingredients:
- 450gr Salted Butter
- 675gr Dark Belgium Chocolate
- 250gr Raisins
- 675gr Castor Sugar
- 10 whole Eggs
Method:
- Melt the butter and chocolate together, remove from the heat, add the raisins and allow to slightly cool.
- Beat the sugar and eggs together until thick, about 5 minutes.
- Fold the cooled chocolate - raisin mixture into the egg mixture, stirring well to combine.
- Pour the mixture into the tart cases and bake at a 150⁰C for about 50-60 minutes or until starting to firm up.
- Allow to cool completely and serve.
- Serve with fresh pouring cream.