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Recipe: Chocolate and raspberry tart

Published 10/08/2012

Chocolate and raspberry tart
Chocolate and raspberry tart

Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre

What you'll need

400g raspberries

3 eggs

4 yolks

50g caster sugar

200g butter

300g of 55% chocolate

100g soft butter

100g icing sugar

1 large egg

250g plain flour

Pinch of salt

Serves 6-8

First, make the pastry shell. Cream together the butter and sugar. Add the egg. Sieve in the flour and salt.

Bring together and rest for 30 minutes before use. Roll out the pastry to line an 8” tart tin. Line with cling film and baking beans.

Bake blind at 170°C/gas 3/325°F for 15 minutes.

To make the filling, whisk together the eggs and sugar until tripled in volume. Melt the chocolate and butter together. Fold into the egg and sugar mix.

Sprinkle raspberries into tart shell and pour over the chocolate mix.

Bake at 180°C/gas 4/350°F for approx 16 minutes.

Belfast Telegraph

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