Name: Chocolate raspberry tarts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Filling; 90 gram butter, chopped, at room temperature; 1/3 cup caster sugar; 2 eggs; 3/4 cup hazelnut meal; 150 gram dark chocolate, melted; 2 tablespoon plain flour; 1 tablespoon frangelico; 2 cup plain flour; 2 tablespoon caster sugar; 125 gram unsalted butter, chopped; 2 tablespoon water; 1 egg-yolk; 1 tablespoon lemon juice; cocoa powder, for dusting and raspberries, to serve

Chocolate raspberry tarts

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Serves 6

Prep

20M

Cook

40M

Total

Ingredients

Filling

90 gram butter, chopped, at room temperature

1/3 cup caster sugar

2 eggs

3/4 cup hazelnut meal

150 gram dark chocolate, melted

2 tablespoon plain flour

1 tablespoon frangelico

2 cup plain flour

2 tablespoon caster sugar

125 gram unsalted butter, chopped

2 tablespoon water

1 egg-yolk

1 tablespoon lemon juice

cocoa powder, for dusting and raspberries, to serve

Method

1.Preheat oven to moderately hot, 190°C. Lightly grease 6 x 11cm, loose-bottomed flan pans.

2.Sift flour into a large bowl. Stir in sugar. Rub in butter until mixture resembles fine breadcrumbs. Add water, yolk and juice. Mix to a pliable dough.

3.Turn onto a lightly floured surface and knead gently. Wrap in plastic wrap. Chill for 30 minutes.

4.Roll out between two sheets baking paper. Cut 6x14cm rounds from pastry. Ease into prepared pans, trimming edges. Chill 10 minutes. Bake blind for 10 minutes. Remove paper and filling. Bake further 10 minutes. Reduce oven to moderately slow, 160°C.

5.Meanwhile, to make filling; in a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

6.Stir through hazelnut meal, chocolate, flour and liqueur. Pour mixture into cooled pastry cases. Bake for 15-20 minutes until mixture is set.

7.Cool to room temperature. Serve warm or chilled. Dust with cocoa. Top with raspberries to serve.

Melt chocolate in a microwave-safe bowl on medium (500) power, in 30- second bursts, stirring after each burst, until melted.
Note

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