Red Pollard raspberry chocolate tart recipe

Ingredients

• 175 g plain flour
• 30 g cocoa powder
• 50 g caster sugar
• 1/4 tsp salt
• 125 g unsalted butter
• 1 large egg mixed with 1 tbsp water
• 100 g dark chocolate, chopped
• 100 ml double cream
• Fresh raspberries
• Mascarpone cheese

Method

1. Heat the oven to 190°C (gas 5). Pulse the flour, cocoa, sugar, salt and butter in a food processor until combined, then add the egg-and-water mixture gradually until a dough forms.
2. Wrap the pastry and refrigerate it for 30 minutes. Roll it between two sheets of food-safe film and use it to line a greased tart tin 20–25cm across.
3. Prick the pastry base and bake it for 10–15 minutes, until dry and cooked through, then cool it completely.
4. Warm the chopped chocolate and double cream gently, stirring until smooth. Pour the ganache into the cold tart shell, level it and refrigerate until set.
5. Decorate with fresh raspberries and serve with mascarpone.