I love raspberries and chocolate, I also love raspberries and lemon. But until recently I'd never really experienced lemon and chocolate!
I was sent some samples of Green and Blacks delicious chocolates, one of which included a lemon dark chocolate. Now at first I was sceptical but it really is delicious! I liked it so much I got a bit excited and decided to use it to make a tart I'd been toying around with for a while. I'm pleased to say it worked! My family and my fiance's family both gave it the thumbs up, so here it is...
Ingredients
For the Chocolate Ganache
- 100g Green & Blacks Lemon dark chocolate (if you'd like to try it with milk or white chocolate they also work well!)
- 100g Double cream
For the Custard filling
- 2 eggs
- 2 egg yolks
- 50g Sugar
- 450g cream
- 1 teaspoon vanilla essence
- 1 teaspoon vanilla paste
- Ready made shortcrust pastry (Ohmmmm naughty I know, you can make your own if you prefer)
- 1 punnet Raspberries
Method
- Line a large flan/tart dish with your pastry, and prick the base a few times with a fork. Blind bake at 100C for 15 minutes.
- Remove the tart from the oven and allow to cool, This should take around 30 minutes.
- Prepare the Ganache by melting the chocolate, and add 100g cream in gradually. Stir gently until it becomes thick and glossy. Allow to cool for around 20 minutes, it should be cool but not set as you'll need to spread it later on.
- Once cooled, spread the ganache over the base of the pastry case so there's a thin even layer of ganache. Place in the fridge to cool and set.
- While your tart case and ganache are cooling prepare the custard mix. In a large bowl, mix the eggs, egg yolks and the sugar well.
- Warm the 450g double cream gradually on the hob until it's just about to boil.
- When the cream is hot gradually add to the sugar and egg mix, stirring gently the whole time
- Finally add the vanilla essence and paste and mix in well. Leave to cool for 20-30 minutes.
- Fill the tart with the custard mix, be careful to leave a decent crust and don't overfill. You may have some custard mix left over- I put mine in little ramekins to make creme brulee.
- Place raspberries in the tart and push down slightly so they just bed in. You can add as many/few as you like.
- Finally bake in the oven on 100C for 40 minutes and then leave in the oven to cool totally.
