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Chocolate raspberry tart

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (serves 6):


Preheat oven to 210°C (Gas Mark 7) and grease a 22cm flan tin.

Line the flan tin with the shortcrust pastry. Prick the base. Cover with baking parchment and baking beans.
Bake for 10 minutes then remove the baking beans and parchment and bake for a further 5 minutes.
Leave to cool.

Bring the cream to the boil with the cocoa.
Remove from heat and add small chunks of chocolate.
Beat until the chocolate melts.
Leave to cool before adding the butter. Mix carefully.

Scatter the raspberries over the base of the tart. Pour the chocolate cream over the raspberries. Decorate the top with cocoa owder and raspberries.

Serve cold.

User comments

another free recipe every day

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